Four seasons green beans with crispy duck

1 Heat the oil in a wok. To test whether it is hot enough, drop one bean in to see if it sizzles.

2 Carefully add the beans to the oil and fry for five minutes or so, until the beans cook and shrivel a little.

3 Remove the beans from the oil with a slotted spoon or tongs, then drain them on some kitchen paper.

4 Pour out the hot oil (very carefully), leaving a little in the bottom of the wok.

5 Fry the garlic, chilli and ginger for one minute over a medium heat, then add the duck. Cook for two more minutes before adding the spicebag mix, the cashew nuts, followed by the beans.

6 After a couple of minutes add the soy and spring onions and serve immediately.