200 grams (0.44 lb) tender cucumbers
200 grams (0.44 lb) carrots
100 grams (0.22 lb) bamboo shoots
75 grams (5 tbsp) cooking oil
2 grams (5 tbsp) cooking oil
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
2 gram (1/15 oz) finely cut scallion
2 grams (1/15 oz) chopped ginger
25 grams (1 1/2 tbsp) mixture of cornstarch and water
50 grams (3 tbsp) water
5 grams (1 tsp) sesame oil
1. Remove the pulp of the cucumber and the skin of the carrots. Cut the cucumbers, carrots and bamboo shoots into sections 4 cm (1.6 inches) long, 1.5 cm (0.6 inch) wide and 1 cm (0.4 inch ) thick.
2. Bring the water to boiling point and quickly boil the bamboo shoots. Take out and drain of f the water.
3. Heat the oil in a wok to 70-100ºC (160-210ºF) and fry the scallion and ginger until they give off a strong aroma. Stir-fry the carrots for 1 minutes, add the cucumbers and bamboo shoots and water to simmer for 1 minutes. Add the salt and MSG, and use the mixture of cornstarch and water to thicken the sauce. Sprinkle on the sesame oil. Bring out and serve.
Features: Brightly colored and crispy.
Taste: Salty and delicious.