INGREDIENTS

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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