hoisin duck stir fry

Hoisin duck stir-fry

POULTRY MAIN DISH RECIPES

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Searching for a speedy midweek feast? You can stir up this hoisin duck pan sear in only 15 minutes level. It's low in fat and calories, however loaded with flavor

Cooking Ingredients

    • 1 tbsp groundnut oil
    • 2 skinless duck bosoms (250g), cut
    • 4 pak choi, quartered
    • 1 onion, cut
    • 1 carrot, stripped, divided lengthways and finely cut
    • 1 celery stick, finely cut
    • 2 tsp sherry vinegar or rice vinegar
    • spot of Chinese five flavor
    • 3 tbsp hoisin sauce
    • 1 tbsp cornflour
    • 3 spring onions, destroyed
    • 400g cooked rice or egg noodles
    • 1 lime, cut into wedges

Cooking Direction

    Strategy
    Stage 1
    Heat a wok or a huge skillet over a high intensity. Shower in 1/2 tbsp of the oil and pan fried food the duck for 5 mins until cooked through and brilliant. Put away on a plate. Heat the leftover 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Broil for one more 5 mins until brilliant yet crunchy.

    Stage 2
    Blend the vinegar, five flavor, hoisin, 6 tbsp water, and cornflour together in a little bowl. Add to the wok with the veg alongside the cooked duck. Mix well and stew for 2-3 mins until the sauce thickens and covers the veg. Dissipate with the spring onions and present with noodles or rice and the lemon wedges for crushing over.