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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Assorted Vegetables in a Clear Sauce

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

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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Nutrition

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Serving Size: 1 Serving (494g)
Recipe Makes: 4 Servings

Calories: 319
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 319

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