Double-Duty Duck With Bean Sprouts

By á-170456

Ingredients

• FOR THE DISH:
• 3 tablespoons soy sauce
• 3 tablespoons chicken stock (or canned chicken broth)
• 2 teaspoons Hoisin sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon freshly-ground white pepper
• 1 tablespoon vegetable oil
• 1/2 red bell pepper cored, seeded, and cut into thin strips
• 3 green onions trimmed, and cut into 2" lengths
• 1 teaspoon minced ginger
• 1 cup shredded meat from roast duck
• 2 cups bean sprouts
• 1/2 cup thinly-sliced bamboo shoots
• OPTIONAL:
• 1/4 cup Chinese yellow or green chives cut 2" lengths

Details

Servings 4

Preparation

Step 1

Stir the soy sauce, stock, hoisin sauce, cornstarch and pepper together in a small bowl until combined. Set aside.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the bell pepper, green onions and ginger and stir-fry until the green onions are slightly wilted, about 1 minute. Add the duck, bean sprouts, bamboo shoots and chives. Stir-fry until the bean sprouts are tender, 1 1/2 to 2 minutes. Pour the sauce into the wok and cook, stirring, until the sauce is thickened, about 1 minute. Scoop onto a serving platter and serve.

This recipe yields 4 servings.