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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