Ingredients
300 g asparagus, 100 g each of lily bulbs and Arctic surf clam meat.
Seasonings
Salt 1/3 teaspoon, MSG and chicken bouillon powder 1/2 teaspoon each, cooking wine and water starch slurry 1 tablespoon each, vegetable oil 2 tablespoons.
Preparation
1. Trim the tough ends and peel the outer skin off the asparagus, wash, and cut into 3 cm (about 1-inch) segments; separate the lily bulb into individual petals, wash, and drain well.
2. Toss the Arctic surf clam meat with a little cornstarch slurry, place it in a small basket, and gently shake it in clean water to wash away any impurities. Remove the clam meat, place it on a clean piece of cheesecloth, wrap it up, and squeeze out the excess moisture.
Steps
1. Blanch the asparagus, lily bulbs, and Arctic surf clam meat separately in boiling water until just cooked through, then remove and drain.
2. Heat vegetable oil in a wok over high heat, add the asparagus segments and lily bulb petals and stir-fry briefly, then add the Arctic surf clam meat, splash in the cooking wine, and quickly stir-fry over high heat for a few seconds.
3. Add salt, MSG, and chicken bouillon to taste, then thicken with a thin cornstarch slurry before removing from heat and plating.