- corn kernels
- 100g shrimp
- 50g asparagus lettuce
- 50g carrots
- 3g salt
- cooking wine
- chicken powder
- sesame oil
- 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.
Peel and wash lettuce and carrots. Then dice into small pieces. Wash shrimps until clean. Wash and blanch corn kernels until cooked. Set aside.
Add oil and preheat the pot. Add shrimp and cooking wine. Stir-fry until medium well. Remove from heat.
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.