400 grams (0.88 lb) baby corn
50 grams (0.11 lb) carrots
10 grams (1/3 oz) green peppers
50 grams (3 1/2 tbsp) salad oil
1 gram (1/4 tsp) MSG
2 grams (2/5 tsp) cooking wine
2 grams (1/3 tsp) salt
2 grams (2/5 tsp) sesame oil
50 grams (3 tbsp) water
1. Remove the skin and cut hte carrots into slices 0.2 cm (0.1 inch) thick. Cut the baby corn kernels in half. Cut the green peppers into slices.
2. Heatthe salad oil to 70-100 ºC (160-210 ºF). Put in the baby corn, carrots and green peppers to stir-fry for 2 minutes. Add the cooking wine, salt, MSG, water and cook until they are done. Sprinkle the sesame oil and serve in a plate.
Features: Red, green and yellow in color.
Taste: Tenderly delicious.