I fancied a little stir-fry on Saturday evening and so I flicked through my Big Book of Wok and Stir-Fry cookbook until I found this tasty little recipe. I had altered it a little by sticking in some mange tout and petit pois and by slightly cheating and using some pre-made black bean sauce, rather than following the recipe and using proper black beans. I’ll detail the recipe as listed, although with the additional veg.
Serves 2
2 duck breasts
2 tablespoons of salted black beans (or tablespoons of black bean sauce)
1½ tablespoons of soy sauce
1 tablespoon of rice vinegar
2 teaspoons of sugar
200g of tenderstem broccoli
3 tablespoons of groundnut oil
2½ cm piece of ginger, peeled and cut into thin shreds
1 fresh red chilli, deseeded and sliced
1 large garlic clove, thinly sliced
1 red pepper, deseeded and thinly sliced
1 handful of mangetout, sliced in half diagonally
100g of petit pois
Remove the skin from the duck and discard. Slice the meat into 5mm strips.
Soak the beans in cold water for 30 minutes and then drain.
Combine the soy sauce, vinegar and sugar in a bowl, stirring to dissolve the sugar.
Ensure that the broccoli florets are slender and slice any particularly fat ones in half along their length. You don’t want any chunky florets as they won’t cook properly in the time.
Heat the wok over a medium heat and add the oil. Fry the ginger, garlic and chilli for a few seconds to flavour the oil. Add the duck and cook for 2 minutes, until sealed all over. Remove from the wok and set aside.
Add the beans (or black bean sauce), broccoli, red pepper and mange tout. Stir-fry for 2-3 minutes.
Return the duck to the wok, along with the peas and the soy sauce mixture. Stir-fry for 3 minutes more and then serve with boiled rice.
cookingwithneil 