---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetables
       Yield: 6 servings
       2 md Turnips
       2 sm Carrots
       4    Green onions
       3    Fresh asparagus spears
     1/2 c  Button mushrooms
       8    Baby sweet corn
       8    Water chestnuts
     1/2 ts Fresh ginger root
       1 tb Tientsin vegetable
       2 tb Peanut oil
       2 c  Chicken stock
       1 ts Salt
       1 pn Salt
            Cornstarch paste
       1 tb Chicken fat
     1/2 c  Crab meat or shell shrimp
   PREPARATION: Peal 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 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. In small 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