Ingredients
200 g shrimp, 200 g asparagus (cut into sections), 20 g diced carrot, 10 g straw mushrooms.
Seasonings
A small amount of scallion and ginger, 1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, 10 g (about 2 teaspoons) cornstarch, and 4 teaspoons vegetable oil.
Steps
1. Rinse the shrimp, pat them dry, and place in a bowl. Add salt, chicken bouillon, and cornstarch, toss to coat evenly, and marinate for 10 minutes.
2. Dice the carrot; slice the straw mushrooms; mince the scallion and ginger separately.
3. Heat oil in a wok until hot, first add chopped scallions and ginger and stir-fry until fragrant, then add diced carrot, straw mushrooms, shrimp, and asparagus, stir-frying until cooked through, then season with salt and MSG to taste.