250 grams (0.55 lb) fresh mushrooms
200 grams (0.44 lb) canned baby corn
75 grams (6 tbsp) cooking oil
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
250 grams (1/2 cup) water
5 grams (1/6 oz) scallions
5 grams (1/6 oz) ginger
1. Wash the mushrooms clean. Drain off the water from the corns.
Finely cut the scallions and ginger.
Heat the wok, add the oil and heat again. Put in the mushrooms,
corn, MSG, salt, scallions and ginger, and quickly stir-fry. Add
the water. When the mixture starts to boil, turn the fire high to
thicken the mixture. Then remove onto plate and serve.
Features: Slightly yellow in color.