Stir Fried Shredded Duck with Assorted Vegetables Recipes

Ingredients :

100g roasted duck

40g carrot

40g celery

2 Chinese dried black mushrooms, soak until soft

40g bamboo shoot

40g green bell pepper

20g rice vermicelli

1 tsp chopped garlic

1 tsp chopped ginger

6 red cabbage leaves

Sauce

2 tbsp water

1 tsp oyster sauce

1/2 tsp cornflour

1/2 tsp sugar

Shred all the ingredients. Blanch carrot, celery and bamboo shoot in boiling water. Heat half wok of oil. Deep fry rice vermicelli until puffed up. Heat 2 tbsp of oil in a wok. Sautee garlic and ginger until fragrant. Put all the ingredients in and stir fry well. Stir in sauce and mix well. Save on a cabbage leaf and serve with fried rice vermicelli on the side. Both rice and mung bean vermicelli can be used. When frying, oil should be clean and hot. Place in a small amount of vermicelli at a time, as it will puff up to a bulk volume immediately.

Serves 4 - 6

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