Ingredients
200 g Chinese lettuce (or asparagus lettuce), 150 g potato, 100 g red bell pepper.
Seasonings
10 g scallions (chopped), 5 g ginger (minced), 1/2 teaspoon each of salt and MSG (or to taste), 1 teaspoon each of rice vinegar and Shaoxing wine, 3 tablespoons vegetable oil.
Steps
1. Peel and wash the potato and Chinese lettuce, then cut into thin strips; wash the red bell pepper, remove the stem and seeds, and cut into thin strips.
2. Place a pot over high heat, add enough water to bring to a boil, then blanch the shredded potato and lettuce separately until about 80% cooked, remove and drain well.
3. Place a clean wok over high heat, add oil and heat until hot. First stir-fry the chopped scallions and minced ginger until fragrant, then add the shredded green bamboo shoots, shredded potatoes, and shredded red bell peppers, tossing well. Season with salt, MSG (or omit), rice vinegar, and cooking wine, and quickly stir-fry until the flavors meld. Drizzle with a little oil for sheen, then remove from the wok and plate.