Ingredients Jump to Instructions ↓

  1. 2 md Turnips

  2. 1/2c Crab meat or shelled

  3. 1 tb Chicken fat Cornstarch paste

  4. 1 pn Sugar

  5. 1 ts Salt

  6. 2 c Chicken stock

  7. 2 tb Peanut oil Vegetable

  8. 1 tb Tientsin preserved

  9. 1/2ts Fresh ginger root

  10. 8 Water chestnuts

  11. 8 Baby sweet corn

  12. 1/2c Peeled straw mushrooms

  13. 1/2c Button mushrooms

  14. 3 Fresh asparagus spears

  15. 4 Green onions

  16. 2 sm Carrots Shrimp (opt)

Instructions Jump to Ingredients ↑

  1. + Directions : Preparation: 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 pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & 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 & water chestnuts, stir-frying until they are hot. 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. 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.


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