Try this Assorted Vegetables in a Clear Sauce recipe, or contribute your own.
Suggest a better descriptionPreparation: 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 | ||
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Calories: 319 | ||
Calories from Fat: 122 (38%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 319
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