Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- ½ Chinese roast duck, store bought
- 20 gm wood ears, soaked and softened
- 3 dried shiitake mushrooms, soaked and softened
- ½ tsp minced garlic
- 1 tsp sweet bean sauce
- ¼ capsicum, diced
- 20 gm corn kernels, fresh or frozen
- 8 water chestnuts, fresh or frozen, diced
- 6 to 8 iceberg lettuce leaves, trimmed
- 2 Tbsp water or mushroom soaking water
- 1 tsp light soy sauce
- 1 tsp hoisin sauce
- ½ tsp corn flour / corn starch
- Trim out and shred the duck meat and shred. Set aside.
- Blanch the wood ears in boiling water for about 8 minutes. Drain well and then shred finely. Shred the shiitake mushrooms. Set aside.
- Heat oil in a wok over medium-high heat. Saute the mushroom until fragrant. If the mushroom soaks up the oil, add more. Then saute the garlic and sweet bean sauce. Toss in the capsicum, corn kernels and wood ears. Stir to combine well. Stir in the seasoning and water chestnuts. Finally stir toss the shredded duck. Spoon mixture into the lettuce leaves. Serve immediately.
- Roast duck can be found at Chinese bbq shops.
- You can remove the duck skin or keep the skin on when shredding. Either way will do. Save the carcass for making stock or porridge. It’s really delicious.
- I used this brand of sweet bean sauce.
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