Shanghai Duck Stir-Fry

Shanghai duck stir fry

Duck breast with fresh garden veggies meet Chinese cuisine in this tasty stir-fry.

Ingredients

Duck

Sauce

  • Reserved Soy Sauce

  • 1/4 cup Duck Stock or Chicken Stock

  • 1 Tbsp Cornstarch

Stir-Fry

  • 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

    Stir-fry mixture may be served wrapped in large Boston lettuce leaves in place of rice

Directions

Duck

  • 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.

Sauce

  • 1

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

Stir-Fry

  • 1

    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.

  • 2

    Add duck mixture; stir-fry for 4-5 minutes or until duck is cooked through and vegetables are crisp-tender.

  • 3

    Stir soy sauce mixture; add to skillet and stir-fry for 1-2 minutes or until sauce thickens.

  • 4

    Serve over rice or wrapped in Boston lettuce leaves.

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Prep Time: 9 mins
Cook Time: 50 mins
Ready Time: 1 Hour
Servings: 4