Braised Chinese Cabbage and Asparagus

Ingredients:

3 1/2 oz (100 g) fresh asparagus
10 1/2 oz (300 g) hearts of Chinese cabbage (bok choy)
3 tbsp vegetable oil
1/2 tsp scallions, chopped
1/2 tsp ginger, chopped
1 1/2 tsp rice wine
1/2 tsp salt, or to taste
1/2 cup (120 ml) chicken and duck broth or chicken broth
1 1/2 tbsp cornstarch (cornflour) dissolved in 1 1/2 tbsp water
3 tbsp melted chicken fat
1/2 tsp MSG

Directions:

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