Assorted Vegetables in a Clear Sauce Recipe

Name: Assorted Vegetables in a Clear Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium turnip; 2 small carrots; 4 each scallions, spring or green onions; 3 each asparagus fresh spears; 1/2 cup mushrooms button; 1/2 cup mushrooms straw, peeled; 8 each corn baby sweet; 8 each water chestnuts; 1/2 teaspoon ginger root fresh, grated; 1 tablespoon vegetable seasoning; 2 tablespoons peanut oil; 2 cups chicken broth; 1 teaspoon salt; 1 pinch sugar; 1 x cornstarch paste; 1 tablespoon schmaltz (chicken fat); 1/2 cup crab meat or shelled shrimp (optional)

Servings: persons

2 medium turnip
2 small carrots
4 each scallions, spring or green onions
3 each asparagus fresh spears
1/2 cup mushrooms button
1/2 cup mushrooms straw, peeled
8 each corn baby sweet
8 each water chestnuts
1/2 teaspoon ginger root fresh, grated
1 tablespoon vegetable seasoning
2 tablespoons peanut oil
2 cups chicken broth
1 teaspoon salt
1 pinch sugar
1 x cornstarch paste
1 tablespoon schmaltz (chicken fat)
1/2 cup crab meat or shelled shrimp (optional)

1
Preparation: Peel turnips & carrots.
2
Use melon scoop to cut turnips into large balls.
3
Slice carrots 1/2 inch thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core).
4
Carrots should look like little flowers.
5
Parboil turnip & carrots in stock until barely tender.
6
Remove from stock & plunge pieces into cold water; drain.
7
Cut onions, asparagus & baby corn into 1 1/2 inch pieces.
8
Mince together fresh ginger root & vegetable seasoning.
9
In small pot or beaker on medium heat, render pieces of chicken fat.
10
Stir-frying: Add peanut oil to hot wok.
11
When it begins to smoke, briskly fry crab meat or shrimp for 1 minute.
12
Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot.
13
Add ginger mixture, then onions.
14
Stir-fry another 30 seconds.
15
Add 1/2 stock, salt & sugar; bring to boil.
16
Add turnips & carrots.
17
Cover & reduce heat; simmer for 5 minutes.
18
Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
19
Stir liquid to prevent lumping while it thickens to a thick soup.
20
Recombine, then mix in chicken oil.
21
Remove to serving platter.

715

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 medium turnip, 2 small carrots, 4 each scallions, spring or green onions, 3 each asparagus fresh spears, and more.

Yes, Assorted Vegetables in a Clear Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Assorted Vegetables in a Clear Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions