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2 md Turnips 1 tb Tientsin preserved
2 sm Carrots -vegetable
4 Green onions 2 tb Peanut oil
3 Fresh asparagus spears 2 c Chicken stock
1/2 c Button mushrooms 1 ts Salt
1/2 c Peeled straw mushrooms 1 Pinch sugar
8 Baby sweet corn Cornstarch paste
8 Water chestnuts 1 tb Chicken fat
1/2 ts Fresh ginger root Crab Meat (Optional)
4 servings
Preparation: Peel 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 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 1 1/2" 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 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. Serves
4
 
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