---------- Recipe via Meal-Master (tm) v8.02

     Title: ASSORTED VEGETABLES IN CLEAR SAUCE
Categories: Chinese, Vegetables
     Yield: 6 servings

     2 md Turnips
     2 sm Carrots
     4    Green onions
     3    Fresh asparagus spears
   1/2 c  Button mushrooms
     8    Baby sweet corn
     8    Water chestnuts
   1/2 ts Fresh ginger root
     1 tb Tientsin vegetable
     2 tb Peanut oil
     2 c  Chicken stock
     1 ts Salt
     1 pn Salt
          Cornstarch paste
     1 tb Chicken fat
   1/2 c  Crab meat or shell shrimp

 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.

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