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Ingredients:

• 1 roast duck
• 480g kales (or asparagus)
• 80g winter bamboo shoot

Seasonings:

• Adequate amount each of onion, ginger, salt, soy sauce, MSG, sugar, wine, sesame oil, vinegar and starch

1. Pull meat off the roast duck, remove bones and cut the meat with skin into thick sticks; cut winter bamboo shoot length-wise into thin slices; using the tender parts of the kales, wash them clean, cut them slantingly into lengths, scald them together with bamboo shoot slices in warm oil for a while and take them out.
2. Heating oil in the pot, put the roast duck slices in to fry thoroughly and take them out; pouring a little oil into the pot, fry the kales and winter bamboo shoot until rawness is removed, add seasonings and duck slices in to stir well, stir a dash of starch solution in, sprinkle sesame oil in and serve them in a plate.