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.

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.

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.