Preparation Time: about 15 minutes

Cooking Time: about 10 minutes

Serves: 4

Ingredients
14 ounces boneless duck breasts
2 teaspoons (10 mL) Chinese five-spice powder
2 tablespoons (30 mL) sunflower oil
1 cup (250 mL) thinly sliced pearl onions
4 small celery stalks, thinly sliced, plus a few leaves to garnish
1 large firm pear, peeled, cored, and diced
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon (15 mL) honey
3 tablespoons (45 mL) rice vinegar or sherry vinegar
1 tablespoon (15 mL) soy sauce
3 cups (750 mL) shredded bok choy
5 ounces bean sprouts

Directions

1. Remove the skin and all fat from the duck breasts, then cut them crosswise into thin strips. Sprinkle with the Chinese five-spice powder and toss to coat; set aside for a few minutes while the vegetables are prepared.
2. Place a wok or large skillet over high heat until really hot. Add the oil and swirl to coat the wok. Add the duck pieces and stir-fry 2 minutes. Add the onions and celery and continue stir-frying until soft, about 3 minutes. Add the pear and water chestnuts and stir to mix.
3. Stir in the honey, rice vinegar, and soy sauce. When the liquid is bubbling, reduce the heat to low and simmer 2 minutes, stirring occasionally.
4. Increase the heat to high again. Add the bok choy and bean sprouts and stir-fry until the bok choy just wilts and the bean sprouts are heated through, about 1 minute.
5. Transfer to a warm serving dish and garnish with celery leaves.