Crispy Duck Lettuce Cups with Stir-Fried Vegetables and Noodles

1. Prepare deep-fried rice noodles

Prepare your deep-fried rice noodles and set them aside on a platter. These will be added to your lettuce cups later for a delightful crispy texture.

2. Make the sauce

Combine the chicken stock, oyster sauce, Shaoxing wine, light soy sauce, sesame oil, white rice wine, mung bean starch, sugar, and a pinch of white pepper in a small bowl. Stir until the mixture is well blended and set it aside for later.

3. Heat the wok and cook aromatics

Heat a wok over medium-high heat for about 30 seconds. When it's hot, add the peanut oil and swirl it around to coat the surface. When you see a wisp of white smoke, add the ginger and garlic. Stir them briefly until their fragrances are released, which should take just a few seconds.

4. Stir-fry vegetables

Add the diced water chestnuts, celery, bamboo shoots, shallots, and mushrooms to the wok. Stir-fry these vegetables for about 3 minutes, or until they are very hot.

5. Add duck and stir-fry

Add the diced duck breast to the wok and stir everything together for another 2 minutes, ensuring the duck is well mixed with the vegetables.

6. Add the sauce and cook

Make a well in the center of the wok and give the prepared sauce a quick stir before pouring it into the well. Stir everything together, letting the sauce coat the ingredients. Continue to stir for about 1.5 minutes, or until the sauce thickens and the ingredients take on a glistening appearance.

7. Assemble and serve

Turn off the heat and ladle the filling onto a platter. Place the lettuce rounds around the filling. To serve, spoon some of the filling onto a lettuce leaf, add a bit of the crispy noodles, and wrap it up. Enjoy your Crispy Duck Lettuce Cups with Stir-Fried Vegetables and Noodles!