1 can White asparagus or 16 fresh green tips
15 small Dry black mushrooms or 1 can button mushrooms
4 medium Fresh tomatoes
30 Green vegetable heart or broccoli
1 tablespoon Soy sauce
1 1/2 teaspoons Salt
1 1/2 teaspoons MSG
1 1/2 tablespoons Cornstarch, to make paste
4 cups Soup stock
3 tablespoons Oil
1 tablespoon Chicken grease (optional)

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 squeeze dry. 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 thickened. Sprinkle in 1/2 tablespoon chicken grease, pour on the three kinds vegetable parts, not over the mushrooms.