500 grams (1.1 lb) wild rice stems
50 grams (3 1/2 tbsp) oil
3 grams (1/2 tsp) salt
2 grams (2/5 tsp) sugar
1 gram (1/4 tsp) MSG
150 grams (10 tbsp) water
5 grams (1 tsp) soy sauce
Remove the outer skin of the wild rice stems and cut into sections
10 cm (4 inches) long and 1 cm (0.4 inch) wide.
Heat the oil to 70-100ºC (160-210ºF) and quick-stir-fry the wild
rice stem sections. Then add the soy sauce, water, salt and sugar,
and bring to a boil. Cover the wok to simmer for 10 minutes. Add
the MSG, boil off some of the liquid over a strong fire. Take out
Features: Refreshingly aromatic.
Taste: Salty with a sweet touch.