Assorted Vegetables in a Clear Sauce

4 Servings

Try this Assorted Vegetables in a Clear Sauce recipe, or post your own recipe for Assorted Vegetables in a Clear Sauce

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Assorted Vegetables in a Clear Sauce Ingredients

2 md Turnips	Vegetable
2 sm Carrots	2 tb Peanut oil
4 Green onions	2 c Chicken stock
3 Fresh asparagus spears	1 ts Salt
1/2 c Button mushrooms	1 pn Sugar
1/2 c Peeled straw mushrooms	Cornstarch paste
8 Baby sweet corn	1 tb Chicken fat
8 Water chestnuts	1/2 c Crab meat or shelled
1/2 ts Fresh ginger root	Shrimp (opt)
1 tb Tientsin preserved

Instructions for Assorted Vegetables in a Clear Sauce

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 (dont 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Chinese