300g Vegetarian Spiced Duck (deep-fry)
1 tbsp cooking oil
60g black fungus (soaked and sliced)
20g young corn spear
20g carrot (sliced)
6 water chestnuts (peeled, sliced)
3g dried tangerine peel (soaked, shredded)
1 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tsp caster sugar
1 tsp sesame oil
Deep fry Veg. Spiced Duck until slightly brown， drain up, cut into pieces and keep aside.
Heat oil in wok, add in Ingredients B and
stIr-fry over medium heat until fragrant,
add in seasoning, stir well.
Add in water, bring to boil over high heat.
Thicken sauce with a little tapioca solution.
Remove from heat ,add in Veg. Spiced Duck.
Dish up and serve hot.