Duck stir-fry with ginger & greens
There's no need to save duck for special occasions when it makes such a fantastic supper, in just 15 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- Get a wok really hot and add 2 tsp oil. Carefully tip in the duck and stir-fry for 2 minutes, then remove with a slotted spoon. Add 1 tsp more oil and tip in the ginger, chilli, almost all the spring onions and the pak choi. Cook until the pak choi is just wilted.
- Drizzle in the soy, honey and oyster sauce and add the duck back into the wok then bubble for a minute. Mix the cornflour with 2 tsp cold water and stir until smooth, add to the wok and cook until the sauce thickens and becomes glossy. Sprinkle over the remaining spring onions before serving.
PER SERVING
160 kcalories, protein 22g, carbohydrate 8.9g, fat 4.3 g, saturated fat 0.8g, fibre 1.4g, salt 1.47 g
Recipe from olive magazine, February 2011.
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http://www.bbcgoodfood.com/recipes/1104641/
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Ingredients
- groundnut oil
- 2 skinless duck breasts , cut into thin strips
- 1 tbsp finely chopped ginger
- 1 red chilli , sliced
- 6 spring onions , sliced
- 500g pak choi , sliced
- 1 tsp soy sauce
- 1 tbsp honey
- 2 tbsp oyster sauce
- 1 tsp cornflour
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Ingredients
- groundnut oil
- 2 skinless duck breasts , cut into thin strips
- 1 tbsp finely chopped ginger
- 1 red chilli , sliced
- 6 spring onions , sliced
- 500g pak choi , sliced
- 1 tsp soy sauce
- 1 tbsp honey
- 2 tbsp oyster sauce
- 1 tsp cornflour
PER SERVING
160 kcalories, protein 22g, carbohydrate 8.9g, fat 4.3 g, saturated fat 0.8g, fibre 1.4g, salt 1.47 g
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06 February 2011
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23 February 2011
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14 April 2011
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11 December 2012
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