Ingredients
300 g fresh scallops, 20 g each of carrot balls, cucumber balls, and straw mushrooms, 5 g rehydrated shiitake mushrooms.
Seasonings
5 g cooking wine, 3 g MSG (or chicken powder), 2 g each salt and white pepper, and cornstarch and oil as needed.
Instructions
1. Blanch the carrot balls, cucumber balls, straw mushrooms, and shiitake mushrooms in boiling water; coat the scallops with cornstarch.
2. Heat oil in a wok until hot, then quickly stir-fry the scallops until just cooked through.
3. Leave a small amount of oil in the wok, add all the ingredients along with salt, MSG, cooking wine, and white pepper, stir-fry briefly, then thicken with a cornstarch slurry, drizzle with a little oil for shine, and remove from the heat. This dish is beautifully colored and deliciously fresh.