Stir-Fried Duck Slices with Ginger Sprouts
Sliced duck is coated in starch and stir-fried, paired with sweet-and-sour pickled ginger shoots and green peppers for a dish that balances sweet, sour, and spicy flavors with a crisp, refreshing texture.
Ingredients
Osmanthus duck (boneless, sliced)
1
Ginger sprouts (sliced, pickled)
300 g
Green pepper (sliced)
100 g
Egg white
70 g
Vegetable oil
80 g
Tomato sauce
100 g
Sugar
100 g
Vinegar
70 g
Cooking wine
20 g
Wet starch (some for coating duck slices, some for thickening)
70 g
Salt
10 g
MSG
8 g
Minced garlic
to taste
Instructions
1
Step 1
Debone the prepared duck, cut the meat into thin slices, then mix evenly with egg white, 40 g wet starch, cooking wine, and a pinch of salt to coat the duck slices.
2
Step 2
Slice the ginger sprouts and pickle them with a pinch of salt to draw out excess moisture.
3
Step 3
Combine tomato sauce, sugar, vinegar, cooking wine, wet starch, and water (50 g) in a pot and bring to a boil. Cool, then add the ginger sprouts and marinate for about 3 hours before removing.
4
Step 4
Cut the green peppers into slices.
5
Step 5
Add MSG, minced garlic, and wet starch (20 g) to the sweet-and-sour pickling liquid to make a thin slurry and set aside.
6
Step 6
Heat oil in a wok over high heat. Add the duck slices and stir-fry for about 1 minute, then remove. Add the ginger sprouts and green peppers along with the sweet-and-sour slurry to the wok and stir-fry for another 2 minutes until done.
