| 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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