250g fresh mushrooms
15g soaked winter bamboo shoots
10g green soybeans
Cut each mushroom into a shrimp-shape.
Wash and dice the carrots and winter bamboo shoots.
Mix egg white, flour and baking powder into a paste.
Coat the "shrimps" with the paste and deep-fry in 70% heated oil until golden.
Leave a little oil in the wok, add shredded ginger, carrots, bamboo shoots, green soybeans, salt, MSG, cooking wine and soup-stock, bring to the boil, thicken with cornstarch and drop in the "shrimps", toss twice and transfer to a plate, surround with longans and cherries.