Ingredients
200 g river shrimp (about 7 oz), 1 bok choy heart, 1 rehydrated wood ear mushroom.
Seasonings
1 tablespoon each salt, soy sauce, and cooking wine, 4 teaspoons MSG, 2 tablespoons vegetable oil, 3 tablespoons chicken fat.
Steps
1. Wash the large shrimp, trim off the whiskers and sharp parts, and remove the digestive tract; rinse the wood ear mushrooms and cut them in half; wash the bok choy hearts, blanch them briefly in boiling water, then remove and plunge into cold water, drain well, and cut into small sections.
2. Heat oil in a wok or pan until hot, add the prawns and stir-fry briefly, then add soy sauce, cooking wine, and salt, followed by the bok choy hearts and wood ear mushrooms, and stir-fry everything together until well combined.
3. Then add enough water to bring to a boil, season with MSG to taste, transfer to a serving bowl, and drizzle with chicken fat before serving.