Ingredients
250 g fresh shrimp (about 1/2 lb), 25 g peeled winter bamboo shoots, 25 g carrot, 1 scallion white, 1 rehydrated shiitake mushroom, 1/2 egg white, 1/2 green bell pepper, 75 g (about 1/3 cup) bone broth.
Seasonings
Garlic 2 cloves, dried cornstarch 10 g (about 3 1/2 teaspoons), wet cornstarch 5 g (about 1 1/2 teaspoons), sugar, salt, MSG, Shaoxing wine, and white pepper to taste, vegetable oil 500 g (about 2 1/4 cups, for deep-frying, about 75 g/1/3 cup will be absorbed).
Instructions
1. Peel the carrot; mince the garlic; remove the stems from the dried shiitake mushrooms; peel and devein the fresh shrimp, then gently press the shrimp dry with a clean white kitchen towel and dice into rice-grain-sized pieces; finally, cut the shiitake mushrooms, winter bamboo shoots, carrot, green bell pepper, and white part of the scallion into cubes the same size as the shrimp.
2. Mix the shrimp with egg white, MSG, and cornstarch, then marinate and set aside; combine diced shiitake mushrooms, winter bamboo shoots, carrots, green bell peppers, minced garlic, salt, MSG, sugar, cooking wine, white pepper, bone broth, and potato starch slurry in a bowl and stir well, then set aside.
3. Place a wok over high heat and add oil; when it reaches 50% hot (about 300°F/150°C), add the marinated shrimp cubes, gently separate them with chopsticks, and cook until they turn white, then drain in a colander. Leave a little oil in the wok, pour in the pre-mixed sauce, return the shrimp cubes, toss a few times, drizzle with sesame oil, and transfer to a serving plate. This dish is colorful, fresh, and crispy, making it especially suitable for elderly diners.