Ingredients
300 g duck breast, 100 g bamboo shoot slices, 50 g each of cauliflower florets, green bell pepper chunks, and red bell pepper chunks.
Seasonings
Salt, sugar, soy sauce, Shaoxing wine, fermented black beans, spicy broad bean paste, and cornstarch slurry, each to taste, plus 2 tablespoons vegetable oil.
Steps
1. Rinse the duck breast, drain, mix with a pinch of salt and cooking wine, place on a plate, steam for 12 minutes, then remove and slice.
2. Heat oil in a wok over high heat, add fermented black beans and spicy broad bean paste, stir-frying until fragrant, then add bamboo shoots, cauliflower, green bell pepper, and red bell pepper, and stir-fry until cooked through.
3. Then add the duck meat and stir-fry until evenly combined, season with salt, sugar, soy sauce, and cooking wine, stir-fry until well-flavored, then thicken with a cornstarch slurry and serve.