Ingredients
300 g roasted duck pieces, 40 g bamboo shoot pieces.
Seasonings
20 g sweet bean paste, 20 g ginger, 3 g each of Shaoxing wine, minced garlic, and sesame oil, 1 tablespoon chicken broth, sugar to taste, and 30 g scallion segments.
Instructions
1. Cut the roast duck into rectangular pieces about 3 cm long and 1 cm wide, then place them in a wok over high heat and stir-fry until the moisture evaporates, then remove.
2. Add the bamboo shoots to the pan, stir in sweet bean sauce, Shaoxing wine, ginger, and minced garlic, then add the duck pieces along with scallion sections, sugar, and chicken broth. Toss everything together a few more times and cook until the liquid is reduced. Drizzle with sesame oil just before removing from the heat. This dish requires careful heat control: start with high heat, then reduce to a low simmer so the duck becomes tender and fully infused with flavor. The result is tender, aromatic duck with a rich reddish-brown sauce.