date:Jul 04, 2014
e you make the stir-fry.
6. For the stir-fry, heat peanut oil in a wok over medium-high heat. Cook eschalot, ginger and garlic for 1 minute or until fragrant. Add lotus, stir-fry for 1 minute, then beans and toss for 1 minute. Add fungus and cook for 1 minute, then sugar and cook for 1-2 minutes until dissolved. Stir in wine, seasame oil, vinegar and soy.
7. Carve duck or cut into smaller pieces using a cleaver, then serve with stir-fry.