Ingredients
Duck meat 250 g (about 9 oz), konjac 150 g (about 5 oz), and garlic chives 30 g (about 1 oz).
Seasonings
10 g ginger (sliced), 15 g garlic (sliced), 1/2 teaspoon salt, 2 tablespoons Sichuan Pixian broad bean paste, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1/2 tablespoon Sichuan pepper powder, a drizzle of sesame oil, 300 g (about 1 1/4 cups) broth, 3 tablespoons vegetable oil.
Steps
1. Rinse the konjac, cut into strips, blanch briefly in boiling water, then drain well; rinse the duck meat and cut into large pieces; wash the garlic chives and slice diagonally into sections.
2. Heat oil in a wok until hot, first add ginger slices and garlic slices and stir-fry until fragrant, then add the duck meat and stir-fry until lightly browned, then add salt, soy sauce, cooking wine, broad bean paste, and Sichuan pepper powder, and pour in the broth.
3. Then reduce the heat to low and simmer for 20 minutes. Add the konjac and cook for another 10 minutes. Sprinkle in the garlic chives and stir-fry to combine, then drizzle with sesame oil and serve.