DUCK FRIED RICE
This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.
Provided by foodelicious
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
- Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 35.8 g, Cholesterol 143.8 mg, Fat 15.7 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.3 g, Sodium 527.6 mg, Sugar 0.9 g
TURKEY STIR-FRY
Here's a tasty way to prepare turkey anytime of year. My family loves the tender turkey strips, colorful vegetables and crunchy cashews. You don't always have to fix the whole bird to enjoy the wonderful taste of turkey. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.
Nutrition Facts : Calories 277 calories, Fat 7g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 200mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
CHINESE DUCK STIR-FRY
Make and share this Chinese Duck Stir-Fry recipe from Food.com.
Provided by English_Rose
Categories Duck Breasts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Score the skin of the duck breast and place skin-side down in a cold frying pan. Set over a medium heat and fry gently until the skin has browned. Turn the breast over and drizzle the honey over the skin.
- When the duck breast has cooked through, take off the heat and leave to rest for 5 minutes. Cut into thin slices.
- Cook the noodles following the instructions on the packet.
- Heat the olive oil and sesame oil in a wok or frying pan. Add the chili, garlic, ginger, carrots, peppers and scallions. Pour over the mirin and soy sauce and stir-fry for a few minutes.
- Add the noodles and cilantro stalks and toss together.
- Spoon into serving bowls, fan the duck pieces over the top and sprinkle over the cilantro leaves.
Nutrition Facts : Calories 833.9, Fat 31.4, SaturatedFat 6.6, Cholesterol 247, Sodium 708, Carbohydrate 91.4, Fiber 6.5, Sugar 16.6, Protein 46.5
HOISIN DUCK STIR-FRY
Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour
Provided by Anna Glover
Categories Dinner, Supper
Time 15m
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
LEFTOVER DUCK STIR FRY
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.
Provided by Bouncepogo
Categories Duck
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large wok and add oil.
- Add mushrooms, cook for 3 minutes until they start to soften and brown.
- Add duck, cook for 1 minute.
- Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
- Add sweetcorn, mange tout, cook for 2 minutes.
- Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
- Add cashews, stir well to heat through.
- Serve with boiled or egg fried basmati rice.
Nutrition Facts : Calories 979.2, Fat 85.1, SaturatedFat 25.9, Cholesterol 133.3, Sodium 924, Carbohydrate 26.6, Fiber 3.4, Sugar 8.5, Protein 28.1
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