About this recipe:This is a wonderful Chinese dish, which is simple and delicious. Duck is pan-seared and then simmered with bamboo shoots and sweet bean paste. Enjoy with freshly cooked rice.
100ml vegetable oil
400g duck meat, cut into 2.5cm cubes
1 1/2 tablespoons sweet bean paste
1/4 teaspoon finely chopped garlic
1 1/2 tablespoon finely chopped ginger
40g bamboo shoots (fresh or tinned), cut into 2.5cm cubes
1/2 teaspoon rice wine
1 teaspoon sugar
2 spring onions, coarsely chopped
4 tablespoons chicken stock
1/2 teaspoon sesame oil
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the vegetable oil in a wok over medium-heat heat until hot. Add the duck and stir-fry until the wok is almost dry. Remove the duck from the wok, but keep the oil in the wok.
Add sweet bean paste into the wok and stir-fry for 30 seconds. Stir in garlic and ginger, stir for about 1 minute. Add the bamboo shoots and duck. Cook for an additional few minutes.
Stir in the rice wine, sugar and spring onions, stir-fry for 30 seconds. Add the chicken stock and cook for 3 minutes. Turn the heat down to low and simmer for at least 20 minutes or until the duck is cooked through.
Drizzle with sesame oil and serve.
Fresh bamboo shoots, sweet bean paste and rice wine can be purchased in Chinese/Oriental speciality shops.