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Hoisin Duck Stir Fry |
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| Serves 4 |
Prep 3 mins |
Cooking 12 mins |
Easy |
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Ingredients |
1 tbsp vegetable oil
2 skinless duck breasts (250g), sliced or duck breast fillets
4 pak choi, quartered
1 onion, sliced
1 carrot, peeled, halved lengthways and finely sliced
1 celery stick, finely sliced
2 tsp sherry vinegar or rice vinegar
pinch of Chinese five spice
3 tbsp hoisin sauce
1 tbsp cornflour
3 spring onions, shredded
400g cooked rice or egg noodles
1 lime, cut into wedges
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Cook the rice or egg noodles according to packet
instructions
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Heat a wok or a large frying
pan over a high heat. Drizzle in 1/2 tbsp of the oil and
stir fry the duck for 5 mins until cooked through and
golden. Set aside on a plate. Heat the remaining 1/2 tbsp
of oil and add the pak choi, onion, carrot & celery. Fry
for another 5 mins until golden, but still crunchy.
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Mix the vinegar, five spice,
hoisin and 6 tbsp of water and cornflour together in a
small bowl. Add to the wok, along with the cooked duck.
Stir everything well and simmer for 2-3 mins until the
sauce thickens and coats the veg. Scatter over the spring
onions and serve with the rice or noodles and lime wedges
for squeezing over.
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DAILY
DINNERS 
