Shanghai Duck Stir-Fry
Fresh garden veggies meet Chinese cuisine in this tasty stir-fry.
Ingredients
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1
4- 7.5 oz. Maple Leaf Farms Boneless Duck Breasts
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2
4 cloves Garlic, minced
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3
2 tsp. Minced Fresh Ginger Root
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4
5 Tbsp. Soy Sauce, divided
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5
1/4 cup Duck Stock or Chicken Stock
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6
1 Tbsp. Cornstarch
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7
2 Tbsp. Vegetable Oil
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8
1 large Yellow or Red Bell Pepper, cut into short, thin strips
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9
2 cups Fresh Sugar Snap Peas or Snow Pea Pods
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10
1 cup Cut Fresh Asparagus Spears or Small Broccoli Florets
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11
4 cups Hot Cooked White Rice*
Directions
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1
Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.
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2
Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.
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3
Heat oil in a large deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes. Add duck mixture; stir-fry for 4-5 minutes or until duck is cooked through and vegetables are crisp-tender. Stir soy sauce mixture; add to skillet and stir-fry for 1-2 minutes or until sauce thickens. Serve over rice.
Note: If desired, stir-fry mixture may be served wrapped in large Boston lettuce leaves rather than over the rice.
