Place canned asparagus (with juice) into
bowl, steam for 15 minutes until hot.
Cut the green vegetable heart to 2 1/2
inches long. Cook in boiling water for about 2 minutes.
Plunge into cold water and immediately
Peel and cut each tomato into 5 slices (4
from outside and 1 from tip). Soak mushrooms in warm water and remove
the stem. Reserve its water.
Cook the green vegetable with 2 cups
boiling soup stock, add 1 teaspoon salt, and 2 tablespoons oil.
Remove after 2 minutes using a strainer,
let drain dry. Lay attractively on large round platter in 2 sections.
Reserve the soup in frying pan.
Add tomato into the same soup and cook
about 1/2 minute. Remove and lay on platter in 2 sections near green
vegetable and discard the soup. Lay drained asparagus in remaining
section of the platter.
Heat 2 tablespoons oil. Fry the mushrooms.
Add 2/3 cup of reserved mushroom water or soup stock. Add 1 tablespoon
soy sauce, cook about 2 minutes. Thicken with 1/2 tablespoon cornstarch
paste, pour in the centre of the platter.
Boil 1 cup soup stock, season with 1/2
teaspoon salt. Add 1 tablespoon cornstarch paste and cook until
Sprinkle in 1/2 tablespoon chicken grease,
pour on the three kinds vegetable parts, not over the mushrooms.