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
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
BEEF AND BEAN SPROUT STIR-FRY
Steps:
- Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
- Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
- Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.
STIR-FRIED BEAN SPROUTS WITH PORK
Provided by Ken Hom
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
- Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well.
- Heat a wok or large saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
- Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 1 gram
SLOW-ROASTED DUCK WITH MASHED WHITE BEANS, SIZZLED HERBS AND OLIVES
Slow-roasting duck legs in the oven, uncovered, yields tender meat, similar to duck confit, and lovely crispy skin. Look for large moulard legs, available at some butcher shops and online. Here, they are served with savory mashed white beans. The beans are best cooked from scratch, but, if desired, they can be made a day or two in advance. A topping of sizzled rosemary, sage and olives brings it all together. It's a delicious dish, though somewhat rich, so a simple salad of arugula or some steamed broccoli rabe are nice as side dishes.
Provided by David Tanis
Categories dinner, beans, poultry, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the beans: Rinse beans and put them, along with the onion, bay leaves, cloves and garlic, in a large heavy-bottomed pot with a lid. Add enough water to cover by 2 inches and bring to a boil over high heat.
- Add 2 teaspoons salt, reduce heat to low, and bring beans to a bare simmer. Cover, but leave lid ajar. Cook very slowly, adding water as needed, for about 1 1/2 hours, or until beans are soft. Taste broth and adjust seasoning. Remove onion, bay leaves, cloves and garlic, and discard. Let beans cool uncovered in the cooking liquid. (They may be cooked up to 2 days in advance and refrigerated.)
- As beans cook, prepare the duck legs: Lay them on a cutting board skin-side up, and use a skewer or the tip of a knife to prick the skin of each leg all over.
- Heat oven to 325 degrees. Season each leg generously on both sides with salt and pepper - don't go crazy, but don't be meek.
- Place legs in a roasting pan, in a single layer skin-side up. (Take care that the roasting pan is high-sided enough, as a fair amount of fat will be produced as legs cook.) Roast, uncovered, for 1 1/2 to 2 hours, until the meat is quite tender, nearly falling off the bone. At this point, check to see the skin is crisp and nicely browned.If not, raise oven temperature to 400 degrees, and roast for another 10 minutes, or perhaps more, until skin is crisped. Remove legs from roasting pan and keep warm. (An inch or more of liquid fat will have accumulated in the roasting pan. Let it cool a bit before pouring it into a jar for future use.)
- Bring beans to a boil in a pot over medium-high heat. Pull them off the heat, and drain in a colander, reserving liquid. Put three-quarters of the beans in a mixing bowl and use a potato masher to mash them. (Alternatively, you can purée the beans in a food processor.) Add bean broth as needed to loosen the mixture to the consistency of soft mashed potatoes. Stir in the reserved whole beans. Adjust the seasoning. Keep warm.
- Prepare sizzled herbs: Add 3 tablespoons olive oil to a skillet over medium-high heat. When oil is hot, add sage and rosemary until they're coated with oil. When all the sage leaves have wilted, keep stirring until the herbs begin to fry and crisp, 2 to 3 minutes. Turn heat to low, then swirl in the garlic and red-pepper flakes. Immediately add olives and warm through.
- To serve, pair one duck leg with a spoonful of mashed beans. Spoon some of the olive mixture over the duck and beans. If desired, dress crisp green arugula with just a few drops of lemon juice and a little salt, and serve alongside for a refreshing counterpoint to the rich, salty duck and beans.
STIR-FRIED NOODLES & BEANSPROUTS
A superhealthy side to perk up any Asian-style dish
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
- Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.
Nutrition Facts : Calories 240 calories, Fat 3 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium
STIR-FRIED COOKED DUCK WITH BEAN SPROUTS
Number Of Ingredients 7
Steps:
- 1. Bone and shred cooked duck. Blanch bean sprouts. 2. Combine oyster sauce, sherry, water and salt. 3· Heat oil. Add bean sprouts and stir-fry to heat (about 1/2 minute). Add duck and stir-fry to heat through. 4. Add oyster sauce mixture, stirring briefly to blend (about 1 minute). Serve at once. NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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