Ingredients
300 g fresh asparagus (about 10 oz)
Seasonings
15 g ginger, minced, 1/2 teaspoon salt, 1/2 teaspoon MSG, 2 teaspoons water starch, 1 teaspoon sesame oil, 100 ml (about 1/2 cup) vegetable broth, 2 tablespoons vegetable oil.
Steps
1. Trim the roots off the asparagus, wash it, then slice diagonally into 3 cm (about 1-inch) pieces. Blanch in boiling water until just tender, then remove and rinse under cold water, and drain well.
2. Heat oil in a wok over high heat, add minced ginger and stir-fry until fragrant, then add the asparagus segments and stir-fry evenly. Pour in a small amount of clear broth, season with salt and MSG, and stir-fry until the flavors meld. Thicken with a light cornstarch slurry, drizzle with sesame oil, and serve immediately.