Hoisin duck stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp groundnut oil
- 2 skinless duckbreasts (250g), sliced
- 4 pak choiquartered
- 1 onionsliced
- 1 carrotpeeled, halved lengthways and finely sliced
- 1 celerystick, finely sliced
- 2 tsp sherry vinegaror rice vinegar
- pinch of Chinese five spice
- 3 tbsp hoisin sauce
- 1 tbsp cornflour
- 3 spring onionsshredded
- 400g cooked rice or egg noodles
- 1 limecut into wedges
Nutrition: Per serving
- kcal326low
- fat8glow
- saturates2g
- carbs42g
- sugars9g
- fibre7g
- protein20g
- salt1.1g
Method
step 1
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 oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
step 2
Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.
