1. Add oil in a cold pan, add garlic and saute until fragrant
2. Pour baby cabbage and mustard stems and stir-fry until soft
3. Pour in leafy vegetables
4. Add the roast duck at the same time, drizzle with roast duck sauce and stir fry until the leaves are soft
5. Out of the pot and plate
Tips:Vegetables can be chosen at will, but the stems and leaves are separated when washing, and the stems should be sautéed first when frying
