Ingredients
150 g (about 5 oz) mussels, 50 g (about 1.75 oz) asparagus, 25 g (about 1 oz) each carrot and green/red bell pepper chunks.
Seasonings
Garlic, minced ginger, and scallion segments, each a small amount; salt, chicken powder, white pepper, cooking wine, oyster sauce, water starch, and vegetable oil, each to taste.
Preparation
1. Trim the tough ends and peel the asparagus, rinse thoroughly under cold water, then cut into small sections.
2. Peel the carrot, wash it, then slice into chunks and cut into diamond-shaped pieces.
3. Bring water to a boil in a pot, blanch the asparagus and carrots briefly, then remove and rinse under cold water.
4. Blanch the mussels in boiling water until cooked, remove the meat, marinate with salt for 15 minutes, then rinse thoroughly several times, drain well.
Steps
1. Heat vegetable oil in a wok over high heat, then add scallion segments, minced ginger, and minced garlic, stirring until fragrant.
2. Add the green bell pepper pieces, red bell pepper pieces, and mussel meat, then stir-fry over high heat for a brief moment.
3. Add the cooking wine, then stir in the asparagus segments and carrot slices and cook briefly.
4. Add salt, chicken bouillon powder, oyster sauce, and pepper, then stir-fry until evenly combined.
5. Thicken with a thin cornstarch slurry, drizzle with sesame oil, then transfer to a serving plate and serve.