Leftover Duck Stir Fry

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon peanut oil
• 5 medium mushrooms (sliced thinly)
• 350 g duck (in small pieces)
• 1 garlic clove (chopped)
• 1 teaspoon fresh gingerroot (chopped)
• 1 chile (deseeded and chopped)
• 3 spring onions (chopped finely)
• 100 g sweetcorn (use baby sweetcorn, cut into chunks)
• 100 g mange-touts peas (whole or in chunks)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (chinese cooking wine)
• 1 1/2 tablespoons hoisin sauce
• 35 g unsalted cashews

Recipe

• 1 heat a large wok and add oil.
• 2 add mushrooms, cook for 3 minutes until they start to soften and brown.
• 3 add duck, cook for 1 minute.
• 4 add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
• 5 add sweetcorn, mange tout, cook for 2 minutes.
• 6 add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
• 7 add cashews, stir well to heat through.
• 8 serve with boiled or egg fried basmati rice.