Ingredients
400 g (about 14 oz) peeled raw shrimp, 2 eggs, 50 g (about 1.8 oz) each of cucumber, carrot, and winter bamboo shoots.
Seasonings
Sesame oil 25 g (about 2 tbsp), salt 5 g (about 1 tsp), MSG 3 g (about 1/2 tsp), cooking wine 20 g (about 1 1/3 tbsp), vinegar 2 g (about 1/2 tsp), cornstarch 10 g (about 1 tbsp), scallion and ginger 5 g each (about 1 tsp each minced), peanut oil 500 g (about 2 1/4 cups, for deep-frying, approximately 50 g or 1/4 cup will be absorbed).
Instructions
1. Rinse the shrimp, place them in a bowl, and mix with salt, cornstarch, and egg white until evenly coated.
2. Wash the cucumber, split it lengthwise, and remove the seeds; wash the winter bamboo shoots; peel and wash the carrot.
3. Cut all three ingredients into diamond-shaped slices, and blanch the carrot slices briefly in boiling water.
4. Place a wok over high heat, add peanut oil and heat to around 60-70% hot (when bubbles form around chopsticks), then slide in the shrimp and cook just until they turn opaque, remove and drain; next, briefly fry the winter bamboo shoots and carrot slices in the same oil, then remove and drain.
5. Place a wok over high heat, add sesame oil and heat until hot, then stir-fry the scallion and ginger until fragrant, add the shrimp and remaining seasonings, stir-fry until well combined, and transfer to a plate. This dish is light, elegant, and delicious, rich in high-quality protein, fat, carbohydrates, calcium, phosphorus, and vitamins A, E, C, and beta-carotene.