Ingredients
Beef 200 g (about 7 oz), asparagus 150 g (about 5 oz), water as needed.
Seasonings
40 g Shaoxing wine, sugar, baking soda, and white pepper to taste, 20 g each of water starch, sliced scallion and ginger, and soy sauce, 2 g minced ginger, 500 g (about 1 lb) peanut oil, and MSG to taste.
Instructions
1. Cut the asparagus diagonally into diamond-shaped slices; remove the sinew from the beef, slice it thinly, and place in a bowl with baking soda, soy sauce, ground white pepper, cornstarch, Shaoxing wine, minced ginger, and water to marinate for 10 minutes; then stir in peanut oil and marinate for another hour.
2. Heat peanut oil in a wok over medium-high heat until it reaches about 60% of its smoking point (six-tenths hot). Add the beef slices and stir-fry until they turn white, then transfer to a colander or strainer to drain excess oil.
3. Leave some oil in the wok, add sliced scallion and ginger, sugar, soy sauce, MSG, and a small amount of water; bring to a boil, then thicken with a cornstarch slurry, add the beef slices and asparagus segments, toss to coat evenly, and transfer to a serving plate.