Recipe Ingredient
- 1/4 portion roast duck meat, deboned and cut into thick slices
- 3g tong kwai
- 2g chuen koong
- 5 red dates, seeded
- 1 tbsp kei chi
- 150g lotus root, sliced
- 50g fresh magnolia petals (fresh pak hap)
- 1 stalk spring onion, cut into sections
- 10g ginger, shredded
- 2 tbsp sesame oil
- 1 tbsp Shao Hsing Hua Tiau wine
- Seasoning:
- 1 tbsp oyster sauce
- 3/4-1 tbsp light soy sauce
- 1 tbsp sugar
- 1/8 tsp salt
- 1/4 tsp pepper
- 4 tbsp water
Instructions
- Heat enough oil in a wok and sauté ginger until crispy. Dish out and put aside.
- Splash cooking wine into the wok. Add in tong kwai, chuen koong, red dates, kei chi and lotus root.
- Toss and fry. Add seasoning and put in roast duck slices. Stir-fry briskly.
- Add spring onion and pak hup. Fry briefly until well combined. Dish out and serve immediately.
