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Title: Assorted Vegetables In Clear Sauce
Category: Chinese
Serves: 6

Ingredients:

2.00	md	Turnips
2.00	sm	Carrots
4.00		Green onions
3.00		Fresh asparagus spears
0.50	c	Button mushrooms
8.00		Baby sweet corn
8.00		Water chestnuts
0.50	ts	Fresh ginger root
1.00	tb	Tientsin vegetable
2.00	tb	Peanut oil
2.00	c	Chicken stock
1.00	ts	Salt
1.00	pn	Salt
		Cornstarch paste
1.00	tb	Chicken fat
0.50	c	Crab meat or shell shrimp

Instructions:
PREPARATION: Peal 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 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.
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 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.