Go Back
+ servings
Spiced Duck & Vegetable Stir Fry
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Spiced Duck & Vegetable Stir Fry

Easy weeknight dinner done within 1/2 hour.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Duck
Cuisine: Asian
Servings: 4
Calories: 293.36kcal

Ingredients

  • 8 oz. boneless duck breast
  • 1 1/2 teaspoons five spice powder
  • 2 tablespoons oil
  • 1 thinly sliced onion
  • 1/2 cup thinly sliced shitake mushrooms
  • 2 thinly sliced celery stalks
  • 1 pear peeled, cored and diced
  • 1 8 oz. can sliced water chestnuts drained
  • salt to taste
  • 1 tablespoon + 2 teaspoons honey
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon + 2 teaspoons soy sauce
  • 4 cups thinly sliced bok choy
  • 2 cups bean sprouts.
  • 2 tablespoons toasted sesame seeds

Instructions

  • Remove the skin from the duck and discard. Thinly sliced the duck. Sprinkle with the 5 spice powder and toss to coat.
  • Heat oil in a wok or a large skillet. Add duck and stir fry for 3 minutes.
  • Add onion, mushrooms and celery. Stir fry until vegetables soften and start to change color, about 3-5 minutes. Add pear, water chestnuts and salt. Stir to combine.
  • Add honey, vinegar and soy sauce. Stir to combine. It will take about 1 minute for the sauce to come to a boil.
  • Add bok choy and bean sprouts. Cook on high until bok choy wilts, about 2 minutes.
  • To serve, garnish with sesame seeds.

Nutrition

Calories: 293.36kcal | Carbohydrates: 32.83g | Protein: 16.49g | Fat: 12.2g | Saturated Fat: 1.7g | Sodium: 907.06mg | Fiber: 6.52g | Sugar: 18.21g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!