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Assorted Vegetables in a Clear Sauce

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Chinese Fish/seafoo

Ingredients:

  • 2 md Turnips
  • 2 sm Carrots
  • 4 Green onions
  • 3 Fresh asparagus spears
  • 1/2 c Button mushrooms
  • 1/2 c Peeled straw mushrooms
  • 8 Baby sweet corn
  • 8 Water chestnuts
  • 1/2 ts Fresh ginger root
  • 1 tb Tientsin preserved
  • Vegetable
  • 2 tb Peanut oil
  • 2 c Chicken stock
  • 1 ts Salt
  • 1 pn Sugar
  • Cornstarch paste
  • 1 tb Chicken fat
  • 1/2 c Crab meat or shelled
  • Shrimp (opt)

Directions:

Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on medium heat, render pieces of chicken fat.
 
Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini