Ingredients

  • 2 med Turnips
  • 2 sm Carrots
  • 2 tbsp Peanut oil
  • 4 Green onions
  • 2 c Chicken stock
  • 3 Fresh asparagus spears
  • 1 tsp Salt
  • 1/2 c Button mushrooms
  • 1 pinch Sugar
  • 1/2 c Peeled straw mushrooms
  • 8 Baby Sweet corn
  • 1 tbsp Chicken fat
  • 8 Water chestnuts
  • 1/2 c Crab Meat or shelled Shrimp (opt)
  • 1/2 tsp Fresh ginger root
  • 1 tb Tientsin preserved
  • Cornstarch Paste


Ingredients

  1. Peel turnips & carrots.
  2. Use melon scoop to cut turnips into large balls.
  3. 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).
  4. Carrots should look like little flowers.
  5. Parboil turnip & carrots in stock until barely tender.
  6. Remove from stock & plunge pieces into cold water; drain.
  7. Cut onions, asparagus & baby corn into 1 1/2″ pieces.
  8. Mince together fresh ginger root & Tientsin preserved Vegetable.
  9. In a small pan or beaker on med heat, render pieces of chicken fat.
  10. Stir-frying: Add peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat or shrimp for 1 minute.
  11. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
  12. Add ginger mixture, then onions. Stir-fry another 30 seconds.
  13. Add 1/2 stock, salt & Sugar; bring to boil.
  14. Add turnips & carrots.
  15. Cover & reduce heat; simmer for 5 minutes.
  16. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
  17. Stir liquid to prevent lumping while it thickens to a thick Soup.
  18. Recombine, then mix in chicken oil. Place on serving platter.


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