Stir Fried Cooked Duck With Bamboo Shoots Recipes

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STIR-FRIED COOKED DUCK WITH BAMBOO SHOOTS

Number Of Ingredients 11



Stir-Fried Cooked Duck With Bamboo Shoots image

Steps:

  • 1. Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots. 2. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes. 3. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and simmer only to heat through. 4. Meanwhile blend cornstarch, cold water, soy sauce, salt, sugar and pepper to a paste. Then stir in to thicken sauce. Serve at once. NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe. VARIATION: * In step 3, add with the duck 2 tablespoons soy sauce, 1 teaspoon salt and a dash of pepper. Then, in step 4, omit all the seasonings from the cornstarch paste. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

2 cups cooked duck meat
2 cups fresh mushrooms
2 cups bamboo shoots
2 tablespoons oils
1 1/2 to 2 cups Stock, Chicken or favorite stock
1 tablespoon cornstarch
3 tablespoons water
1 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon sugar
dash pepper

PORK AND BAMBOO SHOOTS

Bamboo shoots pepped up with pork and spices.

Provided by rachel

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 2

Number Of Ingredients 14



Pork and Bamboo Shoots image

Steps:

  • Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
  • Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
  • Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 11.9 g, Cholesterol 27.3 mg, Fat 29.7 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 6.2 g, Sodium 340.1 mg, Sugar 5.5 g

1 tablespoon peanut oil
1 (14 ounce) can thinly sliced bamboo shoots
2 tablespoons peanut oil
2 cloves garlic, minced
1 fresh red chile pepper, seeded and minced
½ teaspoon crushed red pepper flakes
3 ounces ground pork
1 teaspoon Shaoxing rice wine
salt to taste
2 teaspoons rice vinegar
2 teaspoons soy sauce
3 tablespoons chicken broth
3 green onions, thinly sliced
1 teaspoon sesame oil

HOISIN DUCK STIR-FRY

Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour

Provided by Anna Glover

Categories     Dinner, Supper

Time 15m

Number Of Ingredients 13



Hoisin duck stir-fry image

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.

Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

1 tbsp groundnut oil
2 skinless duck breasts (250g), sliced
4 pak choi , quartered
1 onion , sliced
1 carrot , peeled, halved lengthways and finely sliced
1 celery stick, finely sliced
2 tsp sherry vinegar or rice vinegar
pinch of Chinese five spice
3 tbsp hoisin sauce
1 tbsp cornflour
3 spring onions , shredded
400g cooked rice or egg noodles
1 lime , cut into wedges

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