If you don’t shoot you can’t score!
There are so many versions for stir-fry, but this stir fry has to be one of my TOP 5. It includes succulent ginger marinaded duck breast, fresh vegetables blended together with quinoa and garnished with fresh cilantro, bean sprouts and a squeeze of lime. I served it up to 5 of us for our weekly Wednesday night family dinner.
Let me just say… there was ZERO chance for leftovers!
Serves 4-6
Ingredients
- 6 duck breasts
- 4 tablespoons of oil, divided
- 1 large shallot finely chopped
- 2 garlic cloves finely chopped
- 1 red bell pepper finely chopped
- 8oz sliced water chestnuts
- 8oz bamboo shoots
- 2 cups finely shredded Napa cabbage
- 1 cup bean sprouts
- 2 teaspoons fresh ginger
- 1/2 cup chicken broth or water
- 6 green onions finely chopped
- 1 tablespoon chopped cilantro
- 2 cups cooked quinoa or rice
Duck Marinade
- 1 teaspoon rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons hoison sauce
- 2 teaspoons fresh ginger
- 1 small jalapeno sliced thin
- 2 garlic cloves sliced thin
- 1 green onion finely chopped
- red chili flakes (optional)
Marinade duck breasts for 1-2 hours. Remove duck from marinade and slice 1/4 inch thick strips crosswise.
Directions
Heat skillet over medium heat and add 2 tablespoons oil. Drain duck from marinade and add to skillet. Quickly cook for about 2-3 minutes. Remove duck from skillet and set aside. Add remainder of oil to skillet and add chopped shallot, garlic, red bell pepper and cook for 2-3 minutes. Add sliced water chestnuts, bamboo shoots, cabbage, bean sprouts, ginger and 1/2 cup chicken broth. Cook for 3-4 minutes until cabbage becomes wilted. Add the duck to the vegetables and stir. Serve over cooked quinoa or rice and garnish with chopped green onions and cilantro.
Enjoy!!
