Stir Fry Duck Hoisin Food

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.

CHICKEN HOISIN CHICKEN AND RADISH STIR FRY

Steps:

• In a cup combine cornstarch with 3/4 cup water; set aside.
• In a wok, heat oil until hot; add green beans, stirring to coat with oil.
• Add 2 tbsps. water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
• Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
• Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
• Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
• Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
• In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired.

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

SOY ROAST DUCK WITH HOISIN GRAVY

Steps:

• Prick the duck's skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
• For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
• To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.

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.

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.