Ingredients
180 g dried white shrimp, 150 g asparagus.
Seasonings
A small amount of minced ginger, 1/3 teaspoon each of salt, sugar, ground white pepper, and chicken bouillon powder, 1/2 teaspoon each of MSG and Shaoxing wine, water starch as needed, and 3 tablespoons of vegetable oil.
Preparation
1. Trim the roots from the asparagus, peel off the outer skin, rinse under cold water, pat dry, then cut diagonally into small diamond-shaped pieces. Blanch in boiling water until just tender, then transfer to cold water to cool, drain well.
2. Rinse the dried white shrimp in clean water, place them in a small bowl, and steam over high heat until softened. Remove the softened shrimp and blanch them in boiling water, then drain well.
Steps
1. Heat a wok over high heat, add vegetable oil and heat until it reaches about 40% hot (when bubbles just begin to form), then add minced ginger and stir-fry until fragrant.
2. Add the asparagus slices and steamed dried white shrimp, then stir-fry over high heat until well combined.
3. Then add salt, cooking wine, white pepper, sugar, MSG, and chicken bouillon to taste.
4. Quickly stir-fry until well combined, then thicken with a cornstarch slurry to bring the sauce together, and transfer to a serving plate.