Seafood recipes |
Assorted Vegetables In A Clear Sauce |
2 medium turnips 2 small carrots 4 green onions 3 fresh asparagus spears 1/2 cup button mushrooms 1/2 cup peeled straw mushrooms 8 baby sweet corn 8 water chestnuts 1/2 teaspoon fresh ginger root 1 tablespoon tientsin preserved 1 vegetable 2 tablespoon peanut oil 2 cup chicken stock 1 teaspoon salt 1 pinch sugar 1 cornstarch paste 1 tablespoon chicken fat 1/2 cup crab meat or shelled 1 shrimp (opt) |
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 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. |