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Assorted Vegetables In A Clear Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASSORTED VEGETABLES IN A CLEAR SAUCE
 Categories: Chinese, Seafood
      Yield: 4 Servings
 
      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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