Chinese Recipes | Cooking Tips | Good Eats

I bought half a roasted duck from Ranch99 and had a lot of fun putting together dishes with the duck theme. The easiest of course would be to eat the duck on it’s own. That’s dish #1. Dish #2 involves some easy stir-fry with mung bean sprouts and spring onion. Dish #3 makes use of the duck bone leftovers.

Here’s what I did for dish #2.

Ingredients (Serves 2):

- 2 cups, roasted duck meat, cut into small pieces.
- 1/2 tsp, minced garlic
- 1/2 tsp, minced ginger
- 1 tsp, dried shrimp
- 4 cups, mung bean sprouts
- chicken broth
- 1 stalk, green onion, cut into approximately the same length as the mung bean sprouts

Method:

1. Heat up 1 tbsp of vegetable oil in a frying pan or wok. Use medium heat. While heating up the oil, debone the duck and cut the meat into bite size pieces. Keep the bones.

2. When the oil is hot enough, add the roasted duck, minced garlic, ginger and dried shrimp and stir fry until you smell the fragrance of the garlic and roasted duck.

3. Add the mung bean sprouts and stir fry until the mung bean sprouts become translucent.

4. If the mixture is too dry, add 1-2 tbsp of chicken broth.

5. Add green onions and toss with the rest of the cooked ingredients.

Cooking Tips:

I add the meat first because I want to have the meat emit flavor when it comes into contact with the hot pan. This meat flavor will then be infused into the mung bean sprouts.

I add the green onions last as they will wilt if cooked for too long.