Assorted Vegetables In A Clear Sauce

Ingredients

2 turnips
2 carrots
4 green onions
3 asparagus spears
45 gr button mushrooms
45 gr straw mushrooms
8 baby sweet corn
8 water chestnuts
1 gr ginger root
9 gr tientsin preserved
30 ml peanut oil
475 ml chicken stock
3 gr salt
1 gr sugar
9 gr chicken fat
65 gr crab meat

Instructions

Shrimp (opt) Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1 cm 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 4 cm 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 half 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.