Seasonings
Duck breast and beef tenderloin, 250 g (about 1/2 lb) each, sliced; 100 g (about 3.5 oz) cooked Yunnan ham, sliced; 50 g (about 1.75 oz) winter bamboo shoots, sliced; 20 g (about 0.7 oz) bok choy hearts; egg batter as needed.
Seasonings
Sugar, salt, MSG, white pepper, soy sauce, oyster sauce, chicken broth, water starch, sesame oil, and vegetable oil, each to taste.
Steps
1. Mix soy sauce, oyster sauce, sugar, MSG, white pepper, salt, chicken broth, and cornstarch slurry to create a sauce; coat the Yunnan ham evenly with egg batter and deep-fry in hot oil until cooked through.
2. Heat the remaining oil in the wok, add the duck slices and beef slices, stir-fry until cooked through, then add the winter bamboo shoots, Yunnan ham, and bok choy hearts, pour in the seasoned sauce and stir-fry until everything is well-coated, then drizzle with sesame oil and serve.