Ingredients Jump to Instructions ↓

  1. 2 md Turnips

  2. 2 sm Carrots

  3. 4 Green onions

  4. 3 Fresh asparagus spears

  5. 1/2 c Button mushrooms

  6. 1/2 c Peeled straw mushrooms

  7. 8 Baby sweet corn

  8. 8 Water chestnuts

  9. 1/2 ts Fresh ginger root

  10. 1 tb Tientsin preserved Vegetable

  11. 2 tb Peanut oil

  12. 2 c Chicken stock

  13. 1 ts Salt

  14. 1 pn Sugar Cornstarch paste

  15. 1 tb Chicken fat

  16. 1/2 c Crab meat or shelled Shrimp (opt)

Instructions Jump to Ingredients ↑

  1. Preparation: Peel turnips and 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 and carrots in stock until barely tender. Remove from stock and plunge pieces into cold water; drain. Cut onions, asparagus and baby corn into 1 1/2′ pieces. Mince together fresh ginger root and 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 and water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt and sugar; bring to boil. Add turnips and carrots. Cover and reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, and 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback