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Crisp-skinned szechuan duck with lotus root and edamame stir-fry
date:Jul 04, 2014
poon grated ginger
2 garlic cloves, finely chopped
500g fresh lotus root (see note), peeled, sliced into 5mm rounds (or use 400g frozen sliced lotus root) (see note)
350g frozen, shelled edamame beans (see note)
100g black (cloud ear) fungus (see note) , chopped
1/4 firmly packed cup (60g) brown sugar
1/3 cup (80ml) Chinese rice wine (shaohsing) (see note) or dry sherry
1/4 teaspoon sesame oil
1 teaspoon Chinese black (Chinkiang) vinegar (see note)
2 teaspoons soy sauce

Method

1. Place the Sze

07/07 07:05