Ingredients
-
corn kernels
-
100g shrimp
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50g asparagus lettuce
-
50g carrots
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seasoning
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3g salt
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cooking wine
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starch
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chicken powder
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sesame oil
Directions
Tips
- If you dislike the fishy taste, you can marinate shrimp with a little cooking wine before cooking.
- When you fry shrimp, remove the shrimp from heat as soon as the color changed, because you still stir-fry it latter.
- You can add more vegetable if you desire. Red peppers, green peppers, and black fungus are the best vegetables for this dish.
Steps
|
1
Done
10 minutes
|
Peel and wash lettuce and carrots. Then dice into small pieces. Wash shrimps until clean. Wash and blanch corn kernels until cooked. Set aside. |
|
2
Done
5 minutes
|
Add oil and preheat the pot. Add shrimp and cooking wine. Stir-fry until medium well. Remove from heat. |
|
3
Done
10 minutes
|
Use another wok, add oil to fry asparagus lettuce and carrot until cooked. Add corn kernels, shrimp. Season with salt and chicken powder and sesame oil. Stir-fry and mix well. |
|
4
Done
5 minutes
|
Mix starch and water in another bowl. Pour into the pot and boil until soup thicken. Serve. |
