Sweet and sour duck
Kumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Kumquats are believed to symbolize good fortune in the Far East. If you prefer, you may omit them.
| Servings | Prep Time | Cook Time |
| 4servings | 25minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 25minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2 tbsp salt-reduced soy sauce
- 2 tbsp rice vinegar
- 1/3 cup plum sauce
- 2 tbsp tomato paste
- 2 tbsp canola oil
- 8 scallions sliced
- 1 oz fresh ginger peeled and cut into strips
- 4 duck breasts skinned and thinly sliced
- 2 red peppers deseeded and thinly sliced
- 8 kumquats thinly sliced (optional)
- 1/2 lb bokchoy sliced lengthwise
- 440g pkg Hokkien noodles
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Mix together the soy sauce, vinegar, plum sauce and tomato paste in a jug or small bowl and set aside.
- Heat the oil in a wok or large frying pan and stir-fry the scallions and ginger over a fairly high heat for about 30 seconds. Add the duck and stir-fry over a high heat for about 2 minutes until lightly cooked.
- Add the peppers to the wok and continue to stir-fry for 4-6 minutes until the peppers and duck are just tender and the juices have evaporated. Add the kumquats (if using) and cook for a further 1 minute.
- Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through. Add the bokchoyand stir-fry for about 1 minute or until wilted.
- Finally, add the noodles to the wok and stir-fry for 2-3 minutes until thoroughly heated. Serve immediately.
Recipe Notes
Variations: If bokchoy is not available, substitute shredded napa cabbage or young spring greens. To make a vegetarian version of this dish, replace the duck with firm tofu.
Each serving: 42.5 g protein, 25 g fat of which 5.5 g saturates, 46 g carbohydrate, 3 g fibre, 583 Calories
