Sweet & sour duck stir fry
Prep
0-15 mins
Total
25 MIN
Servings
2 Servings
Ingredients
200 g
Duck breasts, de-skinned, sliced to 1.5cm thick strips
1 tsp
Of grated ginger
1 tsp
Of Amoy dark soy sauce
1 pinch
Of dried chilli flakes
1 tbsp
Rice wine or dry sherry
1 tbsp
Cornflour
1 tbsp
Of rapeseed oil
100 g
Red peppers, deseeded, sliced to 1 inch square chunks
100 g
Yellow peppers, deseeded, sliced to 1 inch square chunks
140 g
Tinned pineapple chunks, reserve 2 tablespoons of juice from the tin
2
Spring onions, sliced to 1-inch pieces
1
120g Amoy sweet & sour stir fry sauce
2
150g Amoy medium noodles
Instructions
Step 1
Prepare the vegetables
Step 2
Place the duck in a bowl and season with grated ginger, Amoy Dark Soy Sauce, dried chilli flakes and rice wine
Step 3
Let it marinade for 10 minutes
Step 4
Before cooking, dust the marinated duck breast strips with cornflour
Step 5
Heat a large wok (or sauté pan) over high heat and add the rapeseed oil and swirl around to coat the sides of the wok (or pan)
Step 6
Add the duck strips and let them settle for 1 minute to brown on each side before stirring
Step 7
Add the peppers and cook with the duck for 1 minute to cook medium, or 2-3 minutes for well done
Step 8
Add the pineapple pieces and spring onions and toss together for 30 seconds
Step 9
Next, add the Amoy Sweet & Sour Stir Fry Sauce and Amoy Medium Noodles and stir well to combine all the ingredients
Step 10
Lastly add the pineapple juice from the tin and give one final stir
Step 11
To serve, ladle and divide the noodles onto serving plates, and eat immediately
