Assorted Vegetables Chen-Tu Style

Name: Assorted Vegetables Chen-Tu Style (Ch’eng tu su hui)
Cuisine: Chinese
Ingredients: 1 tablespoon chicken grease; 1 tablespoon cornstarch; 1-½ teaspoon salt; 2 cups soup stock; 2 cucumbers; 14 baby corn; 10 mushrooms; 1 potato (about 10 oz.); 10 fried wheat glutens; 4 tablespoons oil; 20 green asparagus; 2 dried bean curd stick (soaked); 1 carrot; 10 straw mushrooms; 1 daikon radish (about 10 oz.)

Ch’eng tu su hui

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 daikon radish (about 10 oz.)
1 carrot
10

Asia
Taiwan
Shengtu
Sichuan
Chungking

Method

Cut radish, carrot, potato, and cucumber into different shapes (ball or cube). Scald them in boiling water until almost soft. Remove and drain.
Heat 4 tablespoons oil to saute all the ingredients (except the bean curd stick and green asparagus).
Add 2 cups soup stock, and cook over high heat for 3 minutes.
Put bean curd stick (cut 1-½” long)