Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Turnips Vegetable
2 sm Carrots 2 tb Peanut oil
4 Green onions 2 c Chicken stock
3 Fresh asparagus spears 1 ts Salt
1/2 c Button mushrooms 1 pn Sugar
1/2 c Peeled straw mushrooms Cornstarch paste
8 Baby sweet corn 1 tb Chicken fat
8 Water chestnuts 1/2 c Crab meat or shelled
1/2 ts Fresh ginger root Shrimp (opt)
1 tb Tientsin preserved

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.

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