Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of the 200 grams duck breast in a diamond pattern, rub with 0.5 teaspoon salt and 1 teaspoon Szechuan peppercorns, then slice the duck breast into 1 cm thick strips.

2. 2

   Marinate the duck strips with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, and 1 tablespoon cornstarch for at least 15 minutes.

3. 3

   Prepare the sauce by mixing 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 0.5 teaspoon sugar, and 1 teaspoon sesame oil in a small bowl.

4. 4

   Heat 2 tablespoons vegetable oil in a wok over high heat, then flash-fry the marinated duck strips for 2-3 minutes until golden and crispy, remove and set aside.

5. 5

   Add the remaining 1 tablespoon vegetable oil to the wok, stir-fry 2 tablespoons sliced fresh ginger, 4 minced garlic cloves, and 5 dried red chilies for 30 seconds until fragrant.

6. 6

   Add 250 grams trimmed asparagus to the wok, stir-fry for 2 minutes, then pour in the prepared sauce mixture and cook for 1 minute until slightly thickened.

7. 7

   Return the flash-fried duck strips to the wok, toss well to coat with the sauce, and garnish with 1 sliced green onion before serving immediately.