World Cuisine

  • 275 g (9 oz) broccoli florets
  • 1 tablespoon white sesame seeds
  • 1½–2 tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 1 onion, thinly sliced
  • 1 red pepper, deseeded, cut into bite-sized pieces
  • 500 g (1 lb) skinless duck fillets, finely sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled, finely shredded
  • 2 tablespoons vegetable stock or water
  • 2 tablespoons light soy sauce
  • 1½ tablespoons oyster sauce

Blanch the broccoli florets in boiling water for 1–1½ minutes. Remove and place in a bowl of cold water or running water to ensure a crispy texture.

Dry-fry the sesame seeds in a nonstick frying pan over a medium heat. Shake the pan to move the seeds around for 3–4 minutes or until the seeds are lightly browned and popping. Spoon into a small bowl.

Heat the oil in a wok or large frying pan. Stir-fry the garlic, onion and red pepper over a medium heat for 1–2 minutes or until the garlic has lightly browned. Add the broccoli, duck, ginger, stock or water, soy sauce and oyster sauce and stir-fry for 3–4 minutes or until the duck is cooked as you like it. Taste and adjust the seasoning.

Spoon on to a warm serving plate and sprinkle with the sesame seeds. Serve with boiled rice or spoon over cooked noodles.

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