60g Szechuan vegetable (char choy), unwashed and sliced thinly
1.5cm piece young ginger, sliced thinly
1 tbsp Life black bean garlic paste
3 dried chillies, soaked and seeded
1 stalk spring onion
1 sprig coriander leaves
1 tbsp oyster sauce
1 tbsp black vinegar
1 tbsp cooking rice wine
½ tbsp light soy sauce
½ tbsp sugar
1 tbsp corn flour
2 - 3 tbsp water
Enough oil for deep-frying
Marinate duck with seasoning (A) for 20 - 30 minutes. Deep-fry the duck pieces until golden brown. Drain and set aside.
Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Thicken with corn flour mixture. Transfer to a serving dish and serve with a sprinkling of spring onion and coriander leaves.
All ingredients for the recipes are courtesy of Tops Supermarket.