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Assorted Vegetables In A Clear Sauce

2  med Turnips  
2  small Carrots  
4   Green Onions  
3   Asparagus Spears  
1/2  cup Button Mushrooms  
1/2  cup Peeled Straw Mushrooms  
8   Baby Sweet Corn  
8   Water Chestnuts  
1/2  tsp Fresh Ginger Root  
1  tbsp Tientsin Preserved  
2  tbsp Peanut Oil  
2  cup Chicken Stock  
1  tsp Salt  
1  pinch Sugar  
    Cornstarch Paste  
1  tbsp Chicken Fat  
1/2  cup Crab Meat or Shelled Shrimp (optional)  
Assorted Vegetables In A Clear Sauce
1. 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).
2. 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.
3. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on medium heat, render pieces of chicken fat.
4. 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.
5. 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.
6. 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.
4 Servings

A hearty vegetable dish with a thick sauce. Fresh vegetables will set this dish over-the-top!
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Customer Reviews

Rating: 3 
		of 5 Stars! Tuesday Jul 27 2010 12:53
by Wayne
This shouldn't be listed in the vegetarian section, since it includes chicken fat and seafood. However, it tastes just fine without those ingredients, so if you're vegetarian, you can just leave them out. :)

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