VEG. SPICED DUCK SIMMERED

WITH DRIED TANGERINE PEEL

INGREDIENT

Ingredients (A)
300g Vegetarian Spiced Duck (deep-fry)
1 tbsp cooking oil
tapioca flour
400ml water

Ingredients (B)
60g black fungus (soaked and sliced)
20g young corn spear
20g carrot (sliced)
6 water chestnuts (peeled, sliced)
3g dried tangerine peel (soaked, shredded)

SEASONING

1 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tsp caster sugar
1 tsp sesame oil

METHOD

  1. Deep fry Veg. Spiced Duck until slightly brown, drain up, cut into pieces and keep aside.
  2. Heat oil in wok, add in Ingredients B and
  3. stIr-fry over medium heat until fragrant,
  4. add in seasoning, stir well.
  5. Add in water, bring to boil over high heat.
  6. Thicken sauce with a little tapioca solution.
  7. Remove from heat ,add in Veg. Spiced Duck.
  8. Dish up and serve hot.