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Assorted Vegetables In Clear Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASSORTED VEGETABLES IN CLEAR SAUCE
 Categories: Chinese, Vegetables
      Yield: 6 Servings
 
      2 md Turnips
      2 sm Carrots
      4    Green onions
      3    Fresh asparagus spears
    1/2 c  Button mushrooms
      8    Baby sweet corn
      8    Water chestnuts
    1/2 ts Fresh ginger root
      1 tb Tientsin vegetable
      2 tb Peanut oil
      2 c  Chicken stock
      1 ts Salt
      1 pn Salt
           Cornstarch paste
      1 tb Chicken fat
    1/2 c  Crab meat or shell shrimp
 
  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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