Shrimp with Asparagus and Corn

Peel the shrimp, remove the veins, and marinate with cooking wine and cornstarch.

Peel and cut the asparagus diagonally, dice the carrot, and rinse the corn kernels.

Boil water in a pot, add the asparagus, and cook for 2 minutes before removing.

Stir-fry the shrimp and asparagus: heat oil in a pan, sauté garlic and scallions until fragrant, add the shrimp and stir-fry until they change color, then add the asparagus and stir-fry quickly. Once cooked, remove from the pan. No seasoning required.

In the same pan, add a small amount of oil, sauté garlic, add corn and carrots, add a bit of water and cover for 2 minutes to cook the corn thoroughly, then season with salt and soy sauce.

Add the previously stir-fried shrimp and asparagus to the pan and mix well. (No additional salt needed, as the corn's juices will coat the shrimp and asparagus, preserving their fresh flavor.)

Serve on a plate!