Five Spice Duck and Vegetable Stir-FryAbout this recipe:
Here, strips of duck are stir-fried with onions, water chestnuts, bok choy, bean sprouts and - a sweet touch - fresh pear. Very little oil is needed for a stir-fry, and adding lots of vegetables keeps the quantity of meat down. Serve with noodles or rice. |
Ingredients
Serves: 4
Serves: 4
- 400 g boneless duck breast fillets
- 2 teaspoons five-spice powder
- 2 tablespoons sunflower oil
- 4 small onions, thinly sliced
- 4 small celery stalks, thinly sliced, plus a few leaves to garnish
- 1 large firm pear, peeled, cored and diced
- 1 can (230 g) water chestnuts, drained and sliced
- 1 tablespoon clear honey
- 3 tablespoons rice vinegar or sherry vinegar
- 1 tablespoon reduced-salt soy sauce
- 200 g bok choy, shredded
- 1 1/2 cups bean sprouts
Directions
Prep:15min › Cook:10min › Ready in:25min
- Remove the skin and all the fat from the duck breast fillets, then cut them across into thin strips. Sprinkle with the five-spice powder and toss to coat. Set aside.
- Heat a wok or heavy-based frying pan until very hot, then add the oil and swirl to coat the wok. Add the duck pieces and stir-fry for 2 minutes. Add the onions and celery and stir-fry for 3 minutes or until they are softened. Add the pear and water chestnuts and stir to mix.
- Add the honey, rice or sherry vinegar and soy sauce. When the liquid is bubbling, reduce the heat to low and simmer for 2 minutes.
- Turn the heat up to high again. Add the bok choy and bean sprouts, and stir-fry for 1 minute or until the bok choy is just wilted and the bean sprouts are heated through.
- Transfer to a warmed serving dish and serve immediately, garnished with the celery leaves.