I love cooking a stir fry midweek as they are quick, healthy and most importantly delicious. This one is a little more luxurious as duck is quite an expensive ingredient, although it works just as well with pork, beef, chicken – whatever you like. I tend to chuck in whatever vegetables I have to hand as well, the more the better.
Hoisin duck stir fry – Serves 2
- 2 egg noodle nests
- 2 duck breasts
- 4 spring onions, thinly sliced
- 1 carrot, sliced into thin batons
- handful tender stem broccoli, sliced in half lengthways
- 2 cloves garlic, finely chopped
- 2 inch chunk of cucumber, sliced into thin batons
- 1 tsp ginger paste
- 1 tsp five spice powder
- half a jar hoisin sauce
- Slice all the vegetables and put them to one side ready for cooking.
- Remove the skin from the duck breasts and slice into thin strips.
- Boil some water in a pan ready to cook the noodles.
- Heat a pan on a medium to high heat and fry the duck breasts for 2 minutes.
- Add the garlic, spring onions, carrots, broccoli, ginger paste and five spice powder to the pan and stir well. Add a couple of splashes of water to get the spices and ginger paste to coat the ingredients.
- Meanwhile, boil the egg noodles for the time stated on the packet. Continue to stir the duck and vegetables whilst it’s cooking, and once ready, strain the noodles and add them to the pan along with the hoisin sauce.
- Stir everything together well, making sure the noodles are coated with the sauce.
- Serve up and garnish with the cucumber slices.