Wok Fried Duck Oyster Sauce Food

DUCK FRIED RICE

Steps:

• Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
• Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

STIR FRIED FISH WITH OYSTER SAUCE

Steps:

• Add oil to heated frying pan or wok and then cook fish until golden brown, 5- 6 minutes.
• Remove fish and set aside.
• Add ginger, capsicum and snow peas and stir fry until vegetables are tender crisp, 2- 3 minutes.
• Combine cornflour with oyster sauce, soy sauce, sesame oil and water.
• Add to pan and cook 2- 3 minutes, add fish and cook, stirring gently, until heated through.
• 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.

STIR FRIED OYSTERS WITH GARLIC

Steps:

• Boil 4 cups water in pot and add oysters for 10-15 seconds .
• Remove with slotten spoon to paper towels to drain.
• Blend cornstarch with 4 Tbs water and add oyster and soy sauce.
• Heat oil in wok, add wine, oysters, green onion& ginger.
• Stir fry 15 seconds.
• Add cornstarch mixture and stir fry 1 minute.
• Enjoy.

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.