Assorted Vegetables in a Clear Sauce
Yield
4 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
turnip
|
*
|
| 2 | small |
carrots
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 3 | each |
asparagus
fresh spears |
*
|
| ½ | cup |
mushrooms
button |
*
|
| ½ | cup |
mushrooms
straw, peeled |
*
|
| 8 | each |
corn
baby sweet |
*
|
| 8 | each |
water chestnuts
|
*
|
| ½ | teaspoon |
ginger root
fresh, grated |
|
| 1 | tablespoon |
salt-free seasoning
vegetable |
* |
| 2 | tablespoons |
peanut oil
|
|
| 2 | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
cornstarch
paste |
*
|
| 1 | tablespoon |
schmaltz (chicken fat)
|
|
| ½ | cup |
crab meat
or shelled shrimp (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
turnip
|
*
|
| 2 | small |
carrots
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 3 | each |
asparagus
fresh spears |
*
|
| 118 | ml |
mushrooms
button |
*
|
| 118 | ml |
mushrooms
straw, peeled |
*
|
| 8 | each |
corn
baby sweet |
*
|
| 8 | each |
water chestnuts
|
*
|
| 2.5 | ml |
ginger root
fresh, grated |
|
| 15 | ml |
salt-free seasoning
vegetable |
* |
| 3E+1 | ml |
peanut oil
|
|
| 473 | ml |
chicken broth
|
|
| 5 | ml |
salt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
cornstarch
paste |
*
|
| 15 | ml |
schmaltz (chicken fat)
|
|
| 118 | ml |
crab meat
or shelled shrimp (optional) |
|
Directions
Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots ½ inch 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 1½ inch pieces. Mince together fresh ginger root & vegetable seasoning.
In small 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 ½ 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.
