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| RECIPE FOR ASSORTED VEGETABLES IN CLEAR SAUCE |
Title: Assorted Vegetables In Clear Sauce
Category: Chinese
Serves: 6
Ingredients:
| 2.00 | md | Turnips | | 2.00 | sm | Carrots | | 4.00 | | Green onions | | 3.00 | | Fresh asparagus spears | | 0.50 | c | Button mushrooms | | 8.00 | | Baby sweet corn | | 8.00 | | Water chestnuts | | 0.50 | ts | Fresh ginger root | | 1.00 | tb | Tientsin vegetable | | 2.00 | tb | Peanut oil | | 2.00 | c | Chicken stock | | 1.00 | ts | Salt | | 1.00 | pn | Salt | | | Cornstarch paste | | 1.00 | tb | Chicken fat | | 0.50 | c | Crab meat or shell shrimp |
Instructions:
PREPARATION: Peal 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 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.
In small 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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