• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Assorted Vegetables in a Clear Sauce

  • Recipe Submitted by on

Category: Chinese, Seafood

 Ingredients List

  • 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)


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.

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