Giant topshell with assorted vegetables

Ingredients:

• Topshell: 1 can (about 1 lb.),
• Green Vegetables: 20 pcs. (2"long),
• Baby Corn: 20 pcs,
• Mushrooms: 15 pcs,
• Asparagus Tips: 15 pcs. (3 long),
• Quail Eggs: 15 pcs. (Cooked and shilled),
• Soup Stock: 2c,
• Soysauce: 1 t,
• Salt: 1-1/2 t,
• Cornstarch: 1-1/2 t. (Make paste),
• Water: 2t.

Preparation:

1. Remove the topshell from the can. First remove the outer edge of the topshell and then slice into round slices. (cross wise).
2. Remove the outer leaves from the green vegetables, cut the green vegetables portions of lengthwise into 2 inches long. Boil in water about ½ minute. Remove and plunge into cold water immediately until cool. Then squeeze dry.
3. Cut off the mushroom stems and slice into round slices. Cut the baby corn into diagonal pieces. Cut the asparagus into two pieces.
4. Heat 2 t. of oil pan. Stir fry the mushrooms. Add the soup stock and ½ cup of topshell soup from the can, season with the salt and soysauce. When it boils, add the quail eggs, baby corn, and green vegetables. Bring to a boil. Thicken with the cornstarch paste, and then add the asparagus. When it boils again, remove all of the ingredients and half of the soup to the platter immediately. Then add the topshell to the pan. Cook with the remaining sauce. Bring to a boil. Put on the platter over the other vegetables and serve.

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