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Add a photoServings: 4
Ingredients
- 2 med Turnips
- 2 sm Carrots
- 4 x Green onions
- 3 x Fresh asparagus spears
- 1/2 c. Button mushrooms
- 1/2 c. Peeled straw mushrooms
- 8 x Baby sweet corn
- 8 x Water chestnuts
- 1/2 tsp Fresh ginger root
- 1 Tbsp. Tientsin preserved vegetable
- 2 Tbsp. Peanut oil
- 2 c. Chicken stock
- 1 tsp Salt
- 1 pch sugar Cornstarch paste
- 1 Tbsp. Chicken fat Crab Meat (Optional)
Directions
- Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 proportionately spaced notches into rim of each slice (do not cut into center core).
- Carrots should look like little flowers. Parboil turnip & carrots in stock till barely tender. Remove from stock & plunge pcs into cool water; drain. Cut onions, asparagus & baby corn into 1 1/2" pcs. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or possibly beaker on medium heat, render pcs of chicken fat. Stir-frying: Add in peanut oil to warm wok. When it begins to smoke, briskly fry crab meat or possibly shrimp for 1 minute. Add in asparagus, baby corn, mushrooms & water chestnuts, stir-frying till they are warm. Add in ginger mix, then onions.
- Stir-fry another 30 seconds. Add in 1/2 stock, salt & sugar; bring to boil.
- Add in turnips & carrots. Cover & reduce heat; simmer for 5 min. 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 fold in chicken oil. Remove to serving platter.
- Serves4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 70 | 44% |
| Total Fat 7.93g | 10% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 916mg | 38% |
| Potassium 507mg | 14% |
| Total Carbs 20.51g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.48g | 4% |
| Protein 5.2g | 8% |
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