Assorted vegetables in a clear sauce

To make assorted vegetables in a clear sauce we are first going to peel the turnips and carrots. Use a melon scoop to cut turnips into large balls. Slice carrots 1/2″ thick; then taking a small paring knife, cut 4 evenly spaced notches into rim of each slice (don’t cut into center core). Try to make the carrots look like little flowers.

Parboil the turnip and carrots in stock until barely tender. Remove them from the stock and the vegetable plunge pieces into cold water, then drain.

Secondly, we are going to cut the onions, asparagus and baby corn into 1 1/2″ pieces. Once done, mince together some fresh ginger root and Tientsin (Tianjin) preserved vegetable. In a small pan or beaker on a medium heat, render some pieces of chicken fat.

Stir-frying

Add some peanut oil to your hot wok and let it heat up a little. When it begins to smoke a little, quickly fry the crab meat or shrimp for about a minute. next we will add the asparagus, baby corn, mushrooms and water chestnuts – stir-frying them until they are hot.

Add some fresh ginger to the mixture, then the onions and stir-fry for another 30 seconds or so. Add 1/2 stock, salt and sugar and bring to the boil. Add in the turnips and carrots.

Lastly, cover the top, reduce heat and let it simmer for around 5 minutes. Take the lid off, take the ingredients out of the stock and mix in some cornstarch paste to thicken slightly. Stir the stock to prevent lumping while it starts to thicken like a heavy soup.

Recombine everything, then mix in with some chicken oil. Place on serving platter and serve the assorted vegetables in a clear sauce to your hungry guests!