Ingredients
350 g cucumber (about 3/4 lb), 150 g peeled shrimp (about 1/3 lb).
Seasonings
1 teaspoon salt, 1/2 teaspoon MSG, cornstarch slurry as needed, 2 tablespoons vegetable oil.
Steps
1. Remove the sand vein from the shrimp, rinse, and drain well; peel the cucumber, wash, and slice diagonally, then blanch both separately in boiling water, remove, and rinse under cold water.
2. Heat oil in a wok over high heat, add the shrimp and cucumber slices and stir-fry briefly, then add salt and MSG and continue stir-frying until well-seasoned, thicken with a cornstarch slurry, and serve immediately.