Emerald Gold and Silver Duck Strips
Fragrant and flavorful, featuring fresh duck stir-fried with cured duck, accompanied by green vegetables.
Ingredients
Duck meat, cut into medium strips and marinated
125 g
Cooked cured duck meat, cut into medium shreds
50 g
Choi sum (tender Chinese greens), stir-fried until cooked
125 g
Minced garlic
2 tsp
Vegetable oil
500 g
Shaoxing wine
0.5 tbsp
Wet cornstarch
0.5 tbsp
Dry cornstarch
0.5 tbsp
Ground white pepper
1 tsp
MSG
1 tsp
Light soy sauce
1 tsp
Dark soy sauce
3 tsp
Fine salt
3 tsp
Instructions
1
Step 1
Cut the duck meat into medium strips, toss with Shaoxing wine and dry cornstarch until evenly coated, and marinate for 30 minutes. Then cut the cured duck meat into medium shreds.
2
Step 2
Heat oil in a wok to about 30% hot. Add the choi sum along with Shaoxing wine and fine salt, stir-fry until cooked through, then drain off any liquid.
3
Step 3
Add more oil to the wok and heat to about 40% hot. Slip in the duck strips and pass them through the oil until just cooked, then drain in a wire strainer.
4
Step 4
Return the wok to the stove. Add the minced garlic, choi sum, cured duck shreds, and duck strips, and stir-fry everything together. Pour in the Shaoxing wine, then thicken with a sauce made from wet cornstarch, ground white pepper, MSG, and dark soy sauce to create a reddish glaze. Finish with a little cooked oil and sesame oil, toss to combine evenly, and plate up.
