350 grams (0.77 lb) asparagus
150 grams (0.33 lb) green peppers
1 gram (1/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) cooking wine
200 grams (15 tbsp) salad oil (only 1/4 to be consumed)
50 grams (3 tbsp) water
15 grams (3 tsp) mixture of cornstarch and water
1. Cut off the top ends of the asparagus and cut into sections 3 cm (1.2 inches) long. Cut the green peppers into shreds.
2. Heat the salad oil until 135-170ºC (275-340ºF). Put in the asparagus and green peppers and stir-fry for 1 to 2 minutes. Take out and drain off the oil.
3. Keep 20 g (1 1/2 tbsp) of oil in the wok, add the salt, cooking wine, MSG and, water.Bring to a boiling point. Put in the asparagus and green peppers and stir. Add the mixture of cornstarch and water. Put on a plate and serve.
Features: Aromatic and invitingly green.
Tste: Crispy and succulent.