Name: Hoisin duck stir-fry
Prep time: 3 min
Cook time: 3 min
Yield: 4
Ingredients: 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 -

Recipe information

Cooking:

3 min.

Servings per container:

Source:

More details

Ingredients for - Hoisin duck stir-fry

1. 1 tbsp groundnut oil -

2. 2 skinless duck breasts (250g), sliced -

3. 4 pak choi , quartered -

4. 1 onion , sliced -

5. 1 carrot , peeled, halved lengthways and finely sliced -

6. 1 celery stick, finely sliced -

7. 2 tsp sherry vinegar or rice vinegar -

8. pinch of Chinese five spice -

9. 3 tbsp hoisin sauce -

10. 1 tbsp cornflour -

11. 3 spring onions , shredded -

12. 400g cooked rice or egg noodles -

13. 1 lime , cut into wedges -

How to cook deliciously - Hoisin duck stir-fry

1. Stage

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.

2. Stage

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.