Stir Fried Cooked Duck With Bamboo Shoots Recipes

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HOISIN DUCK STIR-FRY



Hoisin duck stir-fry image

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

1 tbsp groundnut oil
2 skinless duck breasts (250g), sliced
4 pak choi , quartered
1 onion , sliced
1 carrot , peeled, halved lengthways and finely sliced
1 celery stick, finely sliced
2 tsp sherry vinegar or rice vinegar
pinch of Chinese five spice
3 tbsp hoisin sauce
1 tbsp cornflour
3 spring onions , shredded
400g cooked rice or egg noodles
1 lime , cut into wedges

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

STIR-FRIED COOKED DUCK WITH BAMBOO SHOOTS



Stir-Fried Cooked Duck With Bamboo Shoots image

Number Of Ingredients 11

2 cups cooked duck meat
2 cups fresh mushrooms
2 cups bamboo shoots
2 tablespoons oils
1 1/2 to 2 cups Stock, Chicken or favorite stock
1 tablespoon cornstarch
3 tablespoons water
1 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon sugar
dash pepper

Steps:

  • 1. Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots. 2. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes. 3. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and simmer only to heat through. 4. Meanwhile blend cornstarch, cold water, soy sauce, salt, sugar and pepper to a paste. Then stir in to thicken sauce. Serve at once. NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe. VARIATION: * In step 3, add with the duck 2 tablespoons soy sauce, 1 teaspoon salt and a dash of pepper. Then, in step 4, omit all the seasonings from the cornstarch paste. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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