1 bitter melon, trimmed and cut in half lengthways
2 smoked duck breasts, thinly sliced
Extra virgin olive oil
4 cloves garlic, roughly chopped
2cm piece ginger, finely chopped
2 red onions, thinly sliced
2 long red chillies, thinly sliced
5-6 shiitake mushrooms, thinly sliced
¼ tsp Szechuan peppercorns
¼ cup Chinese rice wine
½ bunch coriander, chopped
4 spring onions, thinly sliced
1 tbsp soy sauce
1 tbsp corn flour mixed with a little water to make a slurry
Salt and pepper
Heat 2 tbsp extra virgin olive oil in a large frypan and sauté the garlic, ginger, onion and chilli for 2-3 minutes until slightly softened.
Scoop out and discard the seeds of the bitter melon and slice the outside thinly.
Add the mushrooms and bitter melon to the pan, then turn the heat up to high and add the Szechuan peppercorns and sauté for about 5 minutes.
Add the smoked duck, Chinese rice wine, coriander, spring onion, soy sauce and cornflour slurry. Stir well to combine and cook for a further 2 minutes. Season with salt and pepper before serving.