The best Christian has not always a joyous day. Our sins make sorrows needful – our lack of watchfulness may bring disquietude and doubt, and, instead of “rejoicing in the Lord,” our hearts may be filled with despondency and gloom. Christian! if you have not this joy “abiding” in you now, you have cause for alarm; for, be assured, it is suspended, not from any lack of love on the part of your Savior, nor from any forgetfulness of you by the Holy Spirit, but, because you yourself have become less watchful, in guarding the citadel of the heart.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables, Meats	Chinese	Chinese, Seafood	4	Servings

INGREDIENTS

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

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 (don't 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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