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.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 9.9mg||3 %|
|Sodium 457.2mg||16 %|
|Potassium 802.5mg||21 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 33.1g|
|Protein 11.3g||16 %|
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Calories per serving: 319
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