Spiced Duck & Vegetable Stir Fry
Easy weeknight dinner done within 1/2 hour.
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 make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!