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
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
STIR-FRY DUCK WITH MUSHROOMS AND BROCCOLINI
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 2 to 3 servings, or 4 with other dishes
Number Of Ingredients 15
Steps:
- Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, 1/2-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
- Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
- Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 494 milligrams, Sugar 4 grams
SPICY VEGAN MOCK DUCK STIR-FRY
Fast, ferocious and full of delicous asian flavour! I discovered this recipe when trying to magically recreate my favorite take out recipe. It isn't the same thing, but I actually like this a little better. You can find "Mock Duck" (braised gluten) in some major grocery stores or in Asian specialty stores. Serve with rice, rice noodles, shanghai noodles or slip into something a little less traditional like quinoa or spaghetti noodles.
Provided by Big Fat Vegan
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oils in a wok or large pan over medium heat. Add onions and heat 2-3 minutes.
- Add garlic and ginger, sautee for 2 more minutes.
- Add the liquid from the gluten, soy sauce, syrup, lime juice, Sambal, and chillies and heat through.
- Add gluten peices, and simmer for 2 minutes. Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched.
- Serve over cooked grain or noodle of choice, and garnish with cilantro and cashews.
Nutrition Facts : Calories 304.2, Fat 24.6, SaturatedFat 4.1, Sodium 1097, Carbohydrate 18.8, Fiber 3.2, Sugar 7.4, Protein 5.3
More about "stir fry of duck winter vegetables recipes"
HONEYED DUCK AND VEGETABLE STIR-FRY RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category Duck RecipesCuisine Chinese RecipesCalories 257 per serving
- In a large bowl, mix together the honey and soy sauce. Slice the duck and toss in the honey marinade. Set aside for 5 minutes. Cut the carrots and spring onions into thin strips. Finely shred the Chinese leaf.
- Heat the oil in a wok or large frying pan. Lift the duck from the marinade (reserve the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside. Add the carrot and stir-fry for 1 minute. Add the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle (if using chicken, make sure it is cooked through). Season to taste and serve with cooked rice.
DUCK STIR FRY WITH GREEN ONIONS - DUCK STIR …
From honest-food.net
4.9/5 (12)Total Time 25 minsCategory Main CourseCalories 239 per serving
- Slice the duck into thin slivers; you're looking for 1/8 inch thick. Mix all the marinade ingredients together in a bowl and add the slivered duck meat. Mix well with your (very clean) hands so every piece of duck has some of the marinade on it. Cover the bowl and set it in the fridge for an hour.
- Mix together all the sauce ingredients and set that in a bowl. Get all your other ingredients ready and set them near your wok. If you don't have a wok, use a large frying pan. Take the duck meat out of the fridge.
- Heat 1 tablespoon of the peanut oil in the wok over high heat until it just barely begins to smoke. Add the green onions and stir fry for 30 seconds to 1 minute, or until they're all wilted. Remove them and set them in a bowl for the moment. Wipe out the wok.
- Add the remaining peanut oil and stir fry the ginger and garlic over high heat for 30 seconds. Add the duck meat and stir fry until you can't see any pink spots in the meat. Add the Shaoxing wine and stir fry a second or two, then add the sauce -- be sure to stir the sauce before you add it or all the corn starch will have sunk to the bottom. Return the green onions to the wok. Stir fry this for 1 to 2 minutes, until the sauce thickens and turns glossy.
EASIEST VEGETABLE STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
GORDON RAMSAY STIR-FRIED DUCK WITH NOODLES …
From redonline.co.uk
EASY DUCK STIR FRY - MAD CREATIONS HUB
From madcreationshub.com
PEKING DUCK STIR-FRY RECIPE - KEN HOM
From foodandwine.com
DUCK STIR FRY RECIPE - BBC FOOD
From bbc.co.uk
HOISIN DUCK STIR-FRY WITH VEGETABLES
From thepurplepumpkinblog.co.uk
STIR-FRY DUCK WITH VEGETABLES RECIPE | EAT …
From eatsmarter.com
EASY VEGETABLE PUMPKIN STIR-FRY - EARTH OF …
From earthofmaria.com
VEGETABLE STIR FRY | RECIPETIN EATS
From recipetineats.com
HOW TO STIR FRY VEGETABLES: VEGETABLE STIR …
From wholesomeyum.com
EASY VEGETABLE STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
WINTER VEGETABLE STIR FRY - VEGETABLES
From vegetables.co.nz
DUCK STIR FRY WITH OYSTER SAUCE RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
VEGETABLE STIR FRY - THE COOKIE ROOKIE®
From thecookierookie.com
WINTER VEGETABLE STIR-FRY WITH CRISPY TOFU - OH MY VEGGIES
From ohmyveggies.com
EASY DUCK STIR FRY RECIPE - HINT OF HEALTHY
From hintofhealthy.com
CHICKEN LO MEIN | THE RECIPE CRITIC
From therecipecritic.com
WINTER VEGETABLE STIR-FRY | FOODLAND ONTARIO
From ontario.ca
STIR FRY DUCK HOISIN - A DELICIOUS CHINESE DISH PERFECT SERVED WITH …
From recipesformen.com
VERY FAVORITE STIR FRY NOODLES (WITH TOFU OR CHICKEN)
From 40aprons.com
EASY VEGETABLE STIR FRY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
You'll also love