Crispy Peking Duck with Julienne Vegetables in Savory Sauce

1. Make the Sauce

In a small bowl, mix together the chicken stock, Shaoxing wine, oyster sauce, light soy sauce, white rice vinegar, sesame oil, cornstarch, sugar, and salt. Set this mixture aside.

2. Prepare the Vegetables

Heat a wok over high heat for about 30 seconds. Add 1.5 tablespoons of peanut oil and, using a spatula, coat the wok evenly with the oil. When you see a wisp of white smoke, add the minced ginger and 0.5 teaspoon of salt, stirring briefly to release their aroma. Add the carrots, water chestnuts, and celery, and stir-fry them for about 1.5 minutes. Then, add the scallions and mung bean sprouts, and stir-fry for another 15 seconds. Turn off the heat and transfer the vegetables to a bowl, setting them aside for later.

3. Prepare the Meat

Wipe the wok clean and heat it again over high heat for 20 seconds. Add the remaining peanut oil, and once you see a wisp of white smoke, add the julienned Peking duck meat. Stir-fry the duck for about 1.5 minutes until it is heated through and slightly crispy. Add the reserved vegetables back into the wok, stirring everything together for an additional minute.

4. Combine and Finish

Make a well in the center of the mixture and give the sauce a quick stir. Pour the sauce into the well and stir everything together for about 2 minutes. The cornstarch in the sauce will thicken it, turning it into a light brown, savory glaze that coats the vegetables and meat beautifully. Turn off the heat and transfer the dish to a heated serving platter.