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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy really. Please note the cooking times given are just for guidance, not set in stone. Ingredients:
1 tablespoon peanut oil |
5 medium mushrooms (sliced thinly) |
350 g duck (in small pieces) |
1 garlic clove (chopped) |
1 teaspoon fresh gingerroot (chopped) |
1 chile (deseeded and chopped) |
3 spring onions (chopped finely) |
100 g sweetcorn (use baby sweetcorn, cut into chunks) |
100 g mange-touts peas (whole or in chunks) |
1 tablespoon soy sauce |
1 tablespoon rice wine (chinese cooking wine) |
1 1/2 tablespoons hoisin sauce |
35 g unsalted cashews |
Directions:
1. Heat a large wok and add oil.
2. Add mushrooms, cook for 3 minutes until they start to soften and brown.
3. Add duck, cook for 1 minute.
4. Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
5. Add sweetcorn, mange tout, cook for 2 minutes.
6. Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
7. Add cashews, stir well to heat through.
8. Serve with boiled or egg fried basmati rice.
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