Place the brisket in a pot of cold water and bring to the boil. Once the scum comes to the top, drain the brisket and wash under cold water, then pat dry with paper towel.
Heat a wok until almost smoking. Add the peanut oil and, when hot, stir-fry the brisket until coloured, then remove from the wok. Add the garlic and ginger to the wok and stir-fry until fragrant. Add