Это предварительный просмотр рецепта "Assorted Vegetables In A Clear Sauce".

Рецепт Assorted Vegetables In A Clear Sauce
by Global Cookbook

Assorted Vegetables In A Clear Sauce
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 2 med Turnips
  • 2 sm Carrots
  • 4 x Green onions
  • 3 x Fresh asparagus spears
  • 1/2 c. Button mushrooms
  • 1/2 c. Peeled straw mushrooms
  • 8 x Baby sweet corn
  • 8 x Water chestnuts
  • 1/2 tsp Fresh ginger root
  • 1 Tbsp. Tientsin preserved vegetable
  • 2 Tbsp. Peanut oil
  • 2 c. Chicken stock
  • 1 tsp Salt
  • 1 pch sugar Cornstarch paste
  • 1 Tbsp. Chicken fat Crab Meat (Optional)

Инструкции

  1. 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).
  2. 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.
  3. Stir-fry another 30 seconds. Add in 1/2 stock, salt & sugar; bring to boil.
  4. 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.
  5. Serves4