Ingredients
250 g asparagus (about 8 oz), 150 g shrimp (about 5 oz), 30 g lily bulb (about 1 oz), 1 green bell pepper, 1 red bell pepper.
Seasonings
5 g scallions (finely chopped), 1/2 teaspoon salt, 1/2 teaspoon MSG, a pinch of sugar, 1 teaspoon water starch, 1 teaspoon sesame oil, 3 tablespoons vegetable oil.
Preparation
1. Peel the asparagus, wash it, and cut into small sections; remove the stem from the lily bulbs, wash them, and separate into petals, then blanch both the asparagus and lily bulbs together in boiling water, remove and drain.
2. Remove the stems and seeds from the green and red bell peppers, wash them, and cut into pieces; wash the shrimp, devein them, slice each shrimp in half lengthwise, and place in a bowl.
3. Add cooking wine, salt, and water starch mixture, mix well, then blanch in boiling water until the shrimp form into balls, then remove and drain.
Steps
1. Place a wok over heat, add oil and heat until it reaches 60% hot (about 350°F/175°C), then add scallions and stir-fry until fragrant. Add lily bulb petals and asparagus pieces, and stir-fry briefly over high heat.
2. Then add the green bell pepper chunks, red bell pepper chunks, and shrimp balls, and stir-fry until evenly combined.
3. Then add salt, MSG, and sugar to taste, and thicken with a thin cornstarch slurry.
4. Drizzle with sesame oil, stir-fry until evenly coated, then transfer to a serving plate.