My Home Recipe

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

How To Cook:

1. Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
2. 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).
3. Carrots should look like little flowers.
4. Parboil turnip & carrots in stock until barely tender.
5. Remove from stock & plunge pieces into cold water; drain.
6. Cut onions, asparagus & baby corn into 1 1/2″ pieces.
7. Mince together fresh ginger root & Tientsin preserved Vegetable.
8. In a small pan or beaker on med heat, render pieces of chicken fat.

Stir-frying:

1. Add peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat or shrimp for 1 minute.
2. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
3. Add ginger mixture, then onions. Stir-fry another 30 seconds.
4. Add 1/2 stock, salt & Sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
5. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
6. Stir liquid to prevent lumping while it thickens to a thick Soup.
7. Recombine, then mix in chicken oil. Place on serving platter.

Stumble it!

Related Posts :
Change Lunch Habit
What is The Name Of This Vegetables?
Only Vegetables For Lunch
Salted & Dried Radish With Meat
Stir-Fry Holland Bean With Meat