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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

How to Make It

Method

  • STEP 1

    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.

  • STEP 2

    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.

Ingredients

Ingredients

  • 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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