Stir Fry Of Duck Winter Vegetables 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.

SPICY STIR-FRY DUCK WITH WHITE PINEAPPLE

Steps:

• Begin by making the brine. Combine all of the ingredients in a large pot. Warm slightly so salt and sugar dissolve. Remove from the heat and cool to room temperature. Add the duck breasts and marinate in brine, in the refrigerator, for 24 hours.
• Once the duck is ready, cut the breasts into julienne strips and saute in a large skillet or wok in olive oil. Add the Tequila and saute for a few minutes. Add all of the julienne cut vegetables, chili sauce and garlic except for the pineapple. Saute vegetables for approximately 5 minutes. Season, to taste, with salt and pepper.
• Cut the pineapple into circles and add last, just before serving.
• Serve stir-fry over pasta or rice.

SPICY VEGGIE STIR-FRY

Steps:

• For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
• For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
• Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
• While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
• Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

QUINOA WITH STIR-FRIED WINTER VEG

Steps:

• Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
• Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.

CHICKEN STIR-FRY

Steps:

• In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
• Drain chicken; discard juice mizture. In a small bowl, combine broth ans soy sauce. Set aside.
• In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; sir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
• Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

QUICK HONEY MUSTARD PORK STIR-FRY

Steps:

• Slice pork thinly.
• Mix together the honey & mustard.
• Marinate the pork in honey mustard mixture for at least 15-20 minutes.
• Heat oil in nonstick wok or pan.
• Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
• Serve with stir fried veggies & rice or potatoes & salad.

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)

Steps:

• In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
• Dissolve the cornstarch in 1/4 cup water.
• Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
• Add the soy sauce mixture; bring to a boil.
• Reduce heat to medium and cook for 1 minute.
• Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

HONEY AND ORANGE CHICKEN STIR-FRY

Steps:

• Mix the mustard, honey, orange zest and juice and 2 tablespoons olive oil in a large bowl. Season, add the chicken and stir to coat evenly. Cover and set aside for at least 15 minutes, or chill overnight.
• This works equally well with strips of beef, pork or turkey, and can be served with rice instead of noodles, if you like.
• Meanwhile, cook the noodles in boiling water according to the pack instructions. Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together. Set aside, covered, to keep hot.
• Put a large frying pan or wok over a high heat. When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted. Remove the nuts from the pan, set aside to cool, then roughly chop. Using a slotted spoon, lift the chicken from the marinade and add to the hot pan. Cook for 5 minutes, stirring, until golden all over.
• Add the chicken marinade to the pan and bubble away for 1 minute. Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions. Season and mix everything together to coat in the marinade. Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt. Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.

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.