Even if you don't experience negative side effects, is there any need for you to use MSG when preparing Chinese dishes? Again, the experts disagree. Some cooks argue that a well cooked meal using fresh vegetables doesn't need enhancing. Others do use it occasionally. However, I think I'll leave the last word on the subject to two experts. First, Irene Kuo, author of The Key to Chinese Cooking, considered by many to be the definitive guide to cooking Chinese food:
"While "taste-essence" is of Chinese heritage, it was never accepted by the elite society of gastronomy where cooking skill and lavish use of natural ingredients are the essence. Today's version is a chemical compound known as monosodium glutamate or MSG and to me it does nothing to enhance flavor. Rather it gives food a peculiar sweetened taste that I find absolutely distasteful, and for some people it has unpleasant side effects.'
Ken Hom, popular television chef and author of numerous Chinese cookbooks, has a slightly different view: "Scientists still are not sure how this chemical works, but it does seem to bring out the natural salt flavor of foods and can help revive or enliven the taste of bland food and old vegetables...The very best chefs, cooks, and restaurants, however, avoid MSG and rely instead, as they should, on the freshest and finest ingredients that need no enhancing." (From The Taste of China).
If you want to spice up a dish without using MSG, try adding a bit of sugar instead. If you do choose to use MSG, here are some recipes for you to try.