Ingredients
300 g shrimp (peeled and deveined), 25 g cooked carrot diced, 25 g bean sprout broth, and 50 g green peas.
Seasonings
500 g (about 1 lb) peanut oil, 50 g cornstarch, 10 g water starch slurry, 15 g sesame oil, 3 g salt, 1 g MSG.
Instructions
1. Rinse the shrimp, devein them, then toss with cooking wine, salt, and cornstarch until well coated.
2. Heat a wok over high heat, add peanut oil and heat to 350°F (about 175°C), then briefly fry the shrimp until just cooked, remove with a slotted spoon and drain excess oil. Return the wok to the heat, add 25 g (about 2 tablespoons) of fresh peanut oil, stir-fry the diced carrot and green peas briefly, then add salt, MSG (or to taste), and bean sprout broth, bring to a boil, thicken with a water and cornstarch slurry, return the shrimp to the wok, drizzle with sesame oil, toss everything together until well combined, then transfer to a serving plate and serve.