---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
       2 md Turnips
       2 sm Carrots
       4    Green onions
       3    Fresh asparagus spears
     1/2 c  Button mushrooms
     1/2 c  Peeled straw mushrooms
       8    Baby sweet corn
       8    Water chestnuts
     1/2 ts Fresh ginger root
       1 tb Tientsin preserved
       2 tb Peanut oil
       2 c  Chicken stock
       1 ts Salt
       1 pn Sugar
            Cornstarch paste
       1 tb Chicken fat
     1/2 c  Crab meat or shelled
            Shrimp (opt)
   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.