Ingredients
Fresh mushrooms, shiitake mushrooms, cucumber, carrot, ginger, broccoli, baby corn, water chestnuts, asparagus lettuce, and beetroot, 40 g (about 1.4 oz) each, with chicken broth to taste.
Seasonings
Salt, MSG (or to taste), ginger juice, and water starch, each to taste, 3 g (about 1 tsp) white pepper, and 50 g (about 1/4 cup) oil.
Instructions
1. Break the broccoli into small florets; cut the baby corn into sections; peel and shape the water chestnuts, lettuce stems, and purple cabbage turnip into small balls; remove the stems from the fresh mushrooms, cut halfway through the cap, then press with your hand to form a fan shape; cut the shiitake mushrooms into plum blossom shapes; cut the cucumber and carrot into 2 cm (about 3/4 inch) sections, then trim the edges into butterfly shapes; peel the tomato and cut into diamond shapes; peel the ginger and cut into jagged slices.
2. Blanch all ingredients in boiling water.
3. Heat oil in a wok, add all ingredients, stir-fry with chicken broth and seasonings, thicken with water starch slurry, and drizzle with oil before serving. This dish is colorful, with a light, aromatic flavor and a mild hint of spiciness.