Recipe - Four Kinds Of Steamed Vegetables

8 Stalks canned baby corn
1 cn Peeled straw mushrooms
2 md Size fresh tomatoes
8 small Stalks of bok choy
One half teaspoon Salt
1 cup Chicken stock
1 teaspoon Peanut oil
One fourth teaspoon Sugar
Cornstarch paste
2 tablespoon Chicken oil (rendered fat)

Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins;
remove skins; slice in half. Wash and trim bok choy stalks. Use slender end
of stalk only (use leaves and thick stalk in other dish). Drain baby corn
and straw mushrooms.

Steaming: First steam baby corn and straw mushrooms for 5 minutes. Place
tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3
minutes; drain. Arrange vegetables on warm round serving platter in flower
pattern.

Sauce: To render chicken fat, place pieces in small saucepan with a few
drops of oil to prevent sticking. Cook on medium heat for 20 minutes or so,
until chicken oil separates from solids. Drain oil, reserve. Alternatively,
make aromatic oil by steeping several peeled garlic cloves in hot cooking
oil (after removing it from heat). In small saucepan, heat chicken stock,
peanut oil and sugar. When it starts to boil, dribble in enough cornstarch
paste to give a light body. Keep warm until ready to use. When vegetables
are being steamed, reheat sauce with chicken oil. Pour sauce over
vegetables. Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini