My! It’s been 17 days since I last updated! Doesn’t time fly. I’ve been cooking loads, as ever, but it has, by and large, been stuff that I’ve already blogged about.
I made this for myself for dinner this evening. It is sort of cobbled together from two recipes that I found online but it’s really just a thrown together thing. It came out rather well though, if I do say so myself. Measurements are all a bit approximate though.
1 duck breast, cut into thin slices (I left the skin on so that it would go a little crispy with the frying. This does make the dish a little fattier though.)
1-2 tablespoons of olive oil
1 garlic clove, finely sliced
1cm knob of fresh ginger, peeled and finely chopped
3 spring onions, trimmed and finely sliced
2 spring onions, trimmed and divided into white and green halves
⅓ of a red pepper, de-seeded and thickly sliced
⅓ of a green pepper, de-seeded and thickly sliced
⅓ of an orange pepper, de-seeded and thickly sliced
3-4 heads of tenderstem broccoli, stalk trimmed off just below the lowest ‘branch’
1 head of pak choi, trimmed
1½ tablespoons of soy sauce
1½ tablespoons of teriyaki sauce
A splash of mirrin
1 generous teaspoon of runny honey
A good squeeze of lime juice
A shake of dried chillies, to taste
A sprinkling of sesame seeds, to garnish
Boiled rice to serve
In a large wok heat the oil over a medium heat and add the sliced spring onions, garlic and ginger and stir fry for a couple of minutes, until fragrant and starting to colour.
Add the pepper slices and broccoli and fry for a couple of minutes, until starting to soften, but still with some bite.
Add the duck slices, increase the heat slightly and stir fry for a couple of minutes, stirring often to ensure that the slices become well browned on both sides. The skin should start to crisp, if you left it on, that is.
Add the soy, teriyaki sauce, mirrin, honey, lime juice and chillies, stir well to combine. Allow to bubble for a couple of minutes until the sauce starts to thicken. Then add the pak choi and the white and green pieces of spring onion. Stir fry briskly until the pak choi starts to wilt.
Serve garnished with sesame seeds.