150 grams (0.33 lb) carrots
150 grams (0.33 lb) green peppers
150 grams (0.33 lb) mushrooms
120 grams (0.26 lb) bamboo shoots
150 grams (0.33 lb) fried gluten
120 grams (0.26 lb) snow peas
100 grams (8 tbsp ) salad oil
2 grams (1/3 tsp) salt
10 grams (1/4 tsp) cooking oil
1 gram (1/4 tsp) MSG
5 grams (3 tsp) mixture of cornstarch and water
1. Cut the carrots, green peppers (with seeds removed), mushroom, bamboo shoots, potatoes (with skin removed) and snow peas into slice. Quickly soak the fried gluten in hot water.
2. Heat the salad oil to 135-170:C (275-340 :F). Put in the potatoes slices and stir-fry. Add the carrots, green peppers, mushrooms, bamboo shoots, snow peas, fried gluten, salt cooking wine, and MSG and stir in the wok. Add the mixture of cornstarch and water. Remove onto a plate and serve.
Features: Beautiful in colors.
Taste: Salty, delicious and crispy.