Ingredients
300 g asparagus, 100 g button mushrooms, 50 g carrot.
Seasonings
Salt 1/2 tablespoon, MSG 1/2 teaspoon, a dash of rice vinegar, sesame oil 1 tablespoon, vegetable oil 1 teaspoon.
Steps
1. Trim the tough ends and peel the fibrous skin from the asparagus, wash, then slice diagonally; clean the mushrooms, trim, and slice; peel the carrot, wash, and slice into rounds.
2. Bring a pot of water to a boil, add salt and vegetable oil, then add the sliced mushrooms, carrot slices, and asparagus slices. Boil and blanch for about 2 minutes, then remove, rinse under cold water, and drain well.
3. Place in a large bowl, add rice vinegar, MSG, and fine salt, drizzle with sesame oil and toss until well combined, then transfer to a serving plate and serve.