Рецепт Assorted Vegetables In A Clear Sauce
Ингредиенты
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Инструкции
- 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