Hoisin Duck Stir Fry Food

HOISIN DUCK STIR-FRY

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.

QUICK HOISIN CHICKEN STIR-FRY

Steps:

• Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
• Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
• Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

STIR FRY DUCK HOISIN

Steps:

• Firstly remove any fat from the duck breasts. You can do this very easily with a sharp knife to coax the fat away from the lean meat.
• Then cut the duck into strips. Mince the garlic and mix into the hoisin sauce, then marinate the meat strips in the sauce for 5 minutes (or longer if you have time).
• While the meat is marinating, clean and cut the courgette into small pieces and slice the bell pepper, the chilli pepper and the spring onions.
• Then heat the sesame oil in a wok and begin to stir fry the duck pieces, with all the marinade sauce, turning regularly. After about 5 minutes, add the courgettes, the bell pepper pieces and half the spring onions and continue to sauté.
• When the courgettes are cooked, add the ready to cook noodles (if you are using other types of noodles then prepare them beforehand according to the manufacturer's instructions), and add a tablespoon of Premium dark soy sauce.
• Stir fry for another minute until everything is covered in the sauces.

LEFTOVER DUCK STIR FRY

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.

HOISIN CHICKEN

Steps:

• Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.
• Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.
• When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.

HOISIN AUBERGINE STIR FRY

Steps:

• Cover the aubergines in sea salt and place them into a colander - I place something heavy on top to encourage the aubergine to release its liquid. Leave for 20 minutes whilst you prep and make the sauce.
• Heat the oil in a wok or frying pan and add the garlic and ginger. Cook for two minutes on a medium to low heat (it's important not to burn them as this will affect the flavour of the sauce).
• Add the soya sauce, lime zest, lime juice, mushroom stir fry sauce (if using) and stir until everything is combined. Cook for 5 minutes and then take off the heat and leave in a bowl on the side.
• Rinse the excess salt off the aubergine and then pat dry. Heat a few tablespoons of oil in the wok and once hot, add the aubergine. Cook until the aubergine has gone crisp around the edges and soft throughout (I recommend poking with a skewer to double check as there is nothing worse than underdone aubergine).
• Add the sauce that you made earlier to the wok and stir until the aubergine is thoroughly coated. Then add the pak choi and thai basil and cook for 2-3 more minutes (you still want a slight crunch on the pak choi).
• Serve straight away and top with chilli flakes, spring onions and extra thai basil or coriander if you prefer! This stir fry is excellent served with sticky rice, udon noodles or simply by itself with some extra fried tofu.

PORK STIR-FRY WITH HOISIN SAUCE

Steps:

• Heat the oils in a wok or a large non-stick frying pan over high heat. Brown the peppers, the onion and the mushrooms for 2 minutes. Drain while removing from the wok or pan and set aside.Reduce heat to medium-high. Fry the pork strips for 2 minutes. Remove and set aside.Brown the ginger and garlic for 1 minute. Add Hoisin sauce and wine. Reduce while stirring for 2 to 3 minutes.Put the vegetables and the meat back in the wok and reheat while stirring for one minute. Season to taste, sprinkle with sesame seeds and serve immediately.