- Soak the autumn trumpets in 200ml cold water for 2 hours
- Trim the duck breast and cut into fine strips, place in a bowl and marinate with salt, pepper and soy sauce. Put the meat in the fridge for 60 minutes.
- Cut vegetables into small cubes.
- Heat the vegetable oil in a wok, fry the washed and halved ginger, add the cleaned spring onion, fry lightly and remove.
- Fry the beef fillet strips in the same wok and remove.
- Add the remaining vegetables to the wok and sauté until they are still al dente. Season the vegetables, season to taste and deglaze with the rice wine.
- Add sesame oil, sesame seeds, duck breast strips and spring onion to the vegetables and heat through.
- Drain the autumn trumpets briefly and sauté them in a separate pan with a little sesame oil and add them to the rest.
- Garnish with sprouts and coriander leaves.
