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 Preserved Vegetable
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)

Direction:
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 & 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 platter.
 

*** For Details about Ingredients , check your nearest Chinese Store.