1 inch fresh root ginger, peeled and thinly sliced
1 clove garlic, peeled and finely chopped
4 oz bamboo shoots, sliced
1/2tspsugar
Salt and freshly ground black pepper to taste
1/4 cup chicken stock
2 tsps rice wine or sweet sherry
Few drops sesame oil
Instructions
#A delightful recipe which mixes some of China’s best-loved ingredients.# Cut the duck flesh into bite-size pieces, removing all the bones.
Mix the the monosodium glutamate, 1 1/2 tsps cornstarch and 1 tbsp water together. Stir into the duck. Marinate for 20 minutes,
Cook the broccoli in boiling water for 1 minute. Drain thoroughly.
Heat the wok and add the oil. Stir-fry the onions, ginger, garlic and bamboo shoots for 1-2 minutes.
Add the duck pieces and stir-fry for 2-3 minutes. Add the sugar, salt and pepper to taste, stock, rice wine, sesame oil and broccoli. Stir-fry for 3 minutes.
Add the remaining cornstarch and water blended together. Stir over the heat until the sauce thickens. Serve immediately. #COOK'S TIP# Fresh root ginger keeps well if tightly wrapped in plastic wrap and stored in the refrigerator.