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Assorted Vegetables in a Clear Sauce

 

34

Yield

4

servings

Prep

45

min

Cook

15

min

Ready

60

min

Trans-fat Free
 

Ingredients

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)

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 40526% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 841mg 35%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 6%
Sugars g
Protein 19g
Vitamin A 89% Vitamin C 42%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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