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Ingredients
2 x 150 g skinless duck breasts, cut into strips
4 tbsp plum sauce
2 tbsp sunflower oil
1 yellow pepper, deseeded & sliced
2 shallots, sliced
200 g button mushrooms, sliced
250 g sugar snap peas
2 pak choi, leaves separated
2 tbsp soy sauce
1 tsp grated fresh root ginger
1 tsp cornflour
salt & pepper
4 tbsp plum sauce
2 tbsp sunflower oil
1 yellow pepper, deseeded & sliced
2 shallots, sliced
200 g button mushrooms, sliced
250 g sugar snap peas
2 pak choi, leaves separated
2 tbsp soy sauce
1 tsp grated fresh root ginger
1 tsp cornflour
salt & pepper
Method
- Season the duck strips and coat them in 2 tablespoons of the plum sauce. Heat the sunflower oil in a wok or frying pan until hot and add the duck strips. Fry for 8 – 10 minutes until golden, then remove and set aside. Add the yellow pepper, shallot, mushrooms, sugar snap peas and pak choi leaves to the wok over a high heat and stir-fry for a few minutes.
- Mix together the remaining plum sauce, soy sauce, ginger and cornflour. Pour the mixture into the wok and add the cooked duck. Toss over the heat for a minute or two until heated through and serve immediately.
