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 Peel the asparagus and cut crosswise
into two sections. Wash the Chinese
cabbage and separate the leaves.
Blanch in boiling water for about
30 seconds. Remove, rinse in cold
water, and drain well. Set aside.
- Heat the oil in wok until the
oil surface ripples. Add the scallions
and ginger, and stir-fry until
fragrant. Add the rice wine, MSG,
salt, and stock. Add the asparagus
and cabbage and bring to a boil
over high heat, them turn the
fire to low and simmer for 3 to
5 minutes. Turn up the heat to
high and add the cornstarch-water
mixture. Cook, stirring, until
thickened. Stir in the chicken
fat, remove, and serve.
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