Duck Stir-fry With Ginger & Greens
A delightful mix of tender duck strips, fragrant ginger, and crunchy pak choi, this stir-fry dish is bursting with savory flavors. The vibrant colors and textures come together beautifully in this easy and flavorful recipe that is perfect for a delicious weeknight dinner.
— Constant Cookbook
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
Instructions
- Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 671 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 3.67 milligram of sodium
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