• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1/4 portion roast duck meat, deboned and cut into thick slices
  • 3g tong kwai
  • 2g chuen koong
  • 5 red dates, seeded
  • 1 tbsp kei chi
  • 150g lotus root, sliced
  • 50g fresh magnolia petals (fresh pak hap)
  • 1 stalk spring onion, cut into sections
  • 10g ginger, shredded
  • 2 tbsp sesame oil
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Seasoning:
  • 1 tbsp oyster sauce
  • 3/4-1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1/8 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp water


  1. Heat enough oil in a wok and sauté ginger until crispy. Dish out and put aside.
  2. Splash cooking wine into the wok. Add in tong kwai, chuen koong, red dates, kei chi and lotus root.
  3. Toss and fry. Add seasoning and put in roast duck slices. Stir-fry briskly.
  4. Add spring onion and pak hup. Fry briefly until well combined. Dish out and serve immediately.
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