150g Jiangmen rice vermicelli, 100g roast duck, 40g potherb mustard, 1 green bell pepper, 1 red bell pepper, 80g mung bean sprouts, 1.5 cups of chicken stock, 5t oil.
SEASONINGS:
2t oyster sauce, 1t dark soy sauce.
PREPARATION :
1. Rinse, dice and soak potherb mustard in water for 1 hour.
2. Soak Jiangmen rice vermicelli in boiling water with 2t oil for 2 minutes; Drain; Put in a bowl and cover with a lid for 3 minutes.
3. Shred roast duck; Rinse, seed and shred green bell pepper; Rinse, seed and shred red bell pepper; Rinse mung bean sprouts.
4. Heat a wok with 3t oil over a high heat; Pan-fry the Jiangmen rice vermicelli over a medium heat until crispy and slightly golden; Remove and drain.
5. Pour 1.5 cups of chicken stock to a wok; Add shredded roast duck, diced potherb mustard, shredded green bell pepper and seasonings; Stir well; Return Jiangmen rice vermicelli to the wok; Cook over a medium heat for 2 minutes; Add shredded red pepper and mung bean sprouts; Stir-fry over a high heat briefly. Ready to serve.
