Ingredients
20 lettuce tips (half leaves, half stems), 300 g (about 10.5 oz) canned button mushrooms, 250 g (about 1 cup) chicken broth.
Seasonings
50 g peanut oil, 50 g chicken fat, 5 g salt, 5 g cooking wine, 2 g MSG, 15 g water starch.
Instructions
1. Remove the tough outer leaves from the lettuce tips, keeping only the tender ones. Peel the stems to remove the skin and fibrous strings, then trim them into uniform cylindrical shapes. Rinse clean, blanch in boiling water until half-cooked, then remove and rinse under cold water. Trim both ends neatly so all pieces are the same length (do not cut through—keep them whole). Open the fresh mushroom can, drain off the liquid.
2. Heat a wok over high heat, add peanut oil, then briefly stir-fry the fresh mushrooms and asparagus lettuce tips. Pour in chicken broth, add salt and cooking wine to season. Once brought to a boil, add chicken bouillon, thicken with a water and cornstarch slurry, drizzle with chicken fat, and transfer to a plate. This dish is beautifully presented with vibrant colors and a light, fragrant flavor. It is rich in various vitamins and minerals such as calcium, phosphorus, and iron, and the asparagus lettuce also contains multiple trace elements that aid digestion and absorption.