Duck & Ginger Chop Suey

Chicken may be substituted for duck in this delicious recipe that requires marinating overnight.

Ingredients:

• 2 x 175g Duck Breasts
• 3 tbsp Sunflower oil
• 1 Small egg
• 1 Clove Garlic
• 175g Beansprouts
• 3cm Root ginger
• 2 tsp Oyster sauce
• 2 Spring onions
• Salt & pepper
  
  Marinade
• 1 tbsp Clear honey
• 2 tsp Chinese rice wine (shao hsing)
• 2 tsp Light soy sauce
• 2 tsp Dark soy sauce

Preparation:

1. After taking off the skin and fat from duck breasts, cut into thin strips and place into a bowl with the honey, rice wine and both soy sauces. Cover and place into the fridge to marinate overnight.
2. Next day, make an egg omelette by heating 1 tbsp of the oil in a small frying pan, when it is hot pour in the lightly beaten egg and keep moving to make an omelette.
3. When cooked leave to cool and then cut into strips.
4. Obtain a flavoured oil by bruising the garlic with the flat of a knife and frying in 2 tsp of oil heated in a wok for 30 seconds, discard the garlic.
5. Add the beansprouts with seasoning and stir fry for 30 seconds, move to a heated dish after draining off any surplus oil.
6. Now heat the rest of the oil in the wok and stir fry the duck until cooked, for about 3 mins.
7. Add the matchstick size ginger strips, oyster sauce and stir fry for another 2 minutes.
8. Add the beansprouts, egg strips, and diagonally sliced spring onions, stir fry briskly and serve at once.

Notes:

No Notes

Additional Information:

Number of Portions:

4

Vegetarian:

No

Difficultly:

Easy

Cooking Time:

20 Min

Author:

WaiYeeHong

Viewed :

10170

Submitted on:

29 November 2011