Side Pannel
Assorted Vegetables in a Clear Sauce
Assorted Vegetables in a Clear Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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)
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.
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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