Instructions: Stir the soy sauce, stock, hoisin sauce, cornstarch and pepper together in a small bowl until combined. Set aside.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the bell pepper, green onions and ginger and stir-fry until the green onions are slightly wilted, about 1 minute. Add the duck, bean sprouts, bamboo shoots and chives. Stir-fry until the bean sprouts are tender, 1 1/2 to 2 minutes. Pour the sauce into the wok and cook, stirring, until the sauce is thickened, about 1 minute. Scoop onto a serving platter and serve.

This recipe yields 4 servings.

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