Sweet & Sour Duck Stir Fry
Sweet & Sour Duck Stir Fry
Duck is now widely available in all supermarkets and is a great alternative to other meats. It’s slightly gamey in flavour and works really well with Sweet and Sour flavours as a more modern meat choice than pork. Using Amoy’s Sweet and Sour Sauce, delicious peppers, pineapple, and Amoy’s Medium Noodles, this popular Chinese dish gets a tasty update and is quick and easy to prepare.
Cooking Information
Prep. time:
5
Cook time:
20
Serving Information
Serves:
2
Not Suitable for Vegetarians
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200 g duck breasts, de-skinned, sliced to 1.5cm thick strips
1 teaspoon of grated ginger
1 teaspoon of Amoy Dark Soy Sauce
1 pinch of dried chilli flakes
1 tablespoon rice wine or dry sherry
1 tablespoon cornflour
1 tablespoon of rapeseed oil
100 g red peppers, deseeded, sliced to 1 inch
square chunks
100 g yellow peppers, deseeded, sliced to 1 inch
square chunks
140 g tinned pineapple chunks, reserve 2
tablespoons of juice from the tin
2 spring onions, sliced to 1-inch pieces
1 x 120g Amoy Sweet & Sour Stir Fry Sauce
2 x 150g Amoy Medium Noodles
- Prepare the vegetables. Place the duck in a bowl and season with grated ginger, Amoy Dark Soy Sauce, dried chilli flakes and rice wine. Let it marinade for 10 minutes.
- Before cooking, dust the marinated duck breast strips with cornflour.
- Heat a large wok (or sauté pan) over high heat and add the rapeseed oil and swirl around to coat the sides of the wok (or pan). Add the duck strips and let them settle for 1 minute to brown on each side before stirring.
- Add the peppers and cook with the duck for 1 minute to cook medium, or 2-3 minutes for well done.Add the pineapple pieces and spring onions and toss together for 30 seconds. Next, add the Amoy Sweet & Sour Stir Fry Sauce and Amoy Medium Noodles and stir well to combine all the ingredients. Lastly add the pineapple juice from the tin and give one final stir.
- To serve, ladle and divide the noodles onto serving plates, and eat immediately.