Ingredients
400 g spring bamboo shoots, 50 g each of squid, shrimp, and crab sticks.
Seasonings
12 g each of chopped scallions and minced garlic, salt and MSG to taste, 1/2 teaspoon chicken bouillon powder, 2 teaspoons water starch slurry, 5 teaspoons vegetable oil.
Steps
1. Wash and prepare the spring bamboo shoots, then slice them; slice the crab sticks; remove the membrane from the squid and slice it. Bring a pot of water to a boil, blanch the squid and shrimp together in the boiling water, then remove and drain.
2. Heat vegetable oil in a wok until it reaches about 70% of its maximum temperature (just starting to smoke), then add chopped scallions and minced garlic to release their aroma. Add the spring bamboo shoots, squid, shrimp, and imitation crab sticks, along with salt, chicken bouillon powder, and MSG. Stir-fry everything evenly until well-seasoned, then drizzle with a small amount of hot oil for sheen, and transfer to a serving plate.