Title: Assorted Vegetables in a Clear Sauce
Categories: Chinese Seafood
Yield: 4 Servings

2	md	Turnips
2	sm	Carrots
4		Green onions
3		Fresh asparagus spears
1/2	c	Button mushrooms
1/2	c	Peeled straw mushrooms
8		Baby sweet corn
8		Water chestnuts
1/2	ts	Fresh ginger root
1	tb	Tientsin preserved
		Vegetable
2	tb	Peanut oil
2	c	Chicken stock
1	ts	Salt
1	pn	Sugar
		Cornstarch paste
1	tb	Chicken fat
1/2	c	Crab meat or shelled
		Shrimp (opt)

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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