Stir-Fried Roast Duck with Bean Sprouts

Name: Stir-Fried Roast Duck with Bean Sprouts
Cuisine: China
Ingredients: 2 teaspoons sugar; 100 ml (3½ fl oz) fresh chicken stock; 2 tablespoons light mushroom soy sauce; 2 tablespoons plum sauce; 2 spring onions (scallions), cut into julienne; 1 tablespoon shaoxing; 1 red capsicum (pepper), cut into julienne; 2 cloves garlic, roughly chopped; ¼ knob of ginger, peeled and finely sliced; 3 tablespoons peanut oil; 200 g (7 oz) bean sprouts, trimmed; ½ Chinese roast duck, skin and flesh shredded, bones discarded

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I adore the richness of the duck and the texture of the bean sprouts in this dish. It’s a classic quick stir-fry, so you can substitute slices of lamb, pork, beef, chicken or fish for the duck — hell, anything works well here.

Ingredients

½ Chinese roast duck, skin and flesh shredded, bones discarded
200 g (7 oz)

Asia
China
Main course

Method

Heat a wok until smoking. Add the oil and, when hot, add the ginger, garlic, capsicum, spring onions and duck and stir-fry for 1 minute. Deglaze the wok with the shaoxing, then add the soy sauce, plum sauce, sugar and chicken stock. Bring to the boil, add the bean sprouts and stir-fry for 30 seconds to heat through. Spoon onto a large plate to serve.