Elder Li poured out the used oil and switched to a clean wok.
He poured a little fresh oil from the same oil jug, heated it, and stir-fried the drained peas a few times.
Then, he poured in half a bowl of clear broth, sprinkled in a few grains of fine well salt, drizzled in a bit of aged rice wine, and finally whisked in a cornstarch slurry.
Once the sauce became creamy white and thick, Elder Li immediately tossed in the drained river prawns and stir-fried them.
SIZZLE—
With one hand, he expertly tossed the wok, ensuring every prawn was coated in the sauce. With the other, he picked up a small bottle and evenly drizzled a little clear finishing oil to enhance the dish's luster.
The stir-frying was incredibly brief, lasting only about ten seconds.
Elder Li turned off the heat and began to plate the dish.
Plating is an art form in itself.
