Number of servings :
Cooking time: about 10 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
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
- 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.
- 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.
- 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.
- 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.
- Transfer to a warm serving dish and garnish with celery leaves.
Imported on 2011-01-20 20:26:46 — Original ID:1123