Shanghai Duck Stir-Fry

Fresh garden veggies meet Chinese cuisine in this tasty stir-fry.

Ratings

Prep Time {9 min}

Cook Time {50 min }

Serving Size {4 servings}

Ingredients


4- 7.5 oz. Maple Leaf Farms Boneless Duck Breasts


4 cloves Garlic, minced


2 tsp. Minced Fresh Ginger Root


5 Tbsp. Soy Sauce, divided


1/4 cup Duck Stock or Chicken Stock


1 Tbsp. Cornstarch


2 Tbsp. Vegetable Oil


1 large Yellow or Red Bell Pepper, cut into short, thin strips


2 cups Fresh Sugar Snap Peas or Snow Pea Pods


1 cup Cut Fresh Asparagus Spears or Small Broccoli Florets


4 cups Hot Cooked White Rice*

Directions

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1. Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.


2. Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.


3. Heat oil in a large deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes. Add duck mixture; stir-fry for 4-5 minutes or until duck is cooked through and vegetables are crisp-tender. Stir soy sauce mixture; add to skillet and stir-fry for 1-2 minutes or until sauce thickens. Serve over rice.


Note: If desired, stir-fry mixture may be served wrapped in large Boston lettuce leaves rather than over the rice.





Reviews  { write a review }

Anonymous

As a food preparer for a hunter I found this easy to make with a wonderful flavor.

Anonymous

looks very good I will try it thanks