This recipe came from the Gressingham Duck website but we modified it adding more vegetables and making it more wheat free. We also think that the recipe can be used with other meats.
As ever, items in italics are from our garden.
Ingredients (for 2)
- 1 Duck Breast sliced into smaller fillets (we have also used chicken thigh filets and it would probably be suitable for pork)
- 200g rice noodles;
- 1 Red Onion
- 1 Garlic Clove
- 2cm Root ginger
- 2 red peppers
- 1 large carrot
- 1 stick celery
- 1 spring onion
- 120ml chicken stock
- 1 tsp light soy sauce
- 1 tsp sesame oil
- Oil for frying (spritz some from a sprayer)
- Chop up the vegetables finely – you need them cut into pieces suitable for stir frying, leave the spring onion a bit larger as that will cook quickly in it own right;
- Grate the Ginger;
- Cook the Noodles according to their instructions;
- Coat the meat with the sesame oil & soy sauce;
- In a large frying pan, fry the meat for a 2-3 minutes until cooked. Remove and put on one side;
- Stir fry the vegetables (except for the spring onion, garlic & ginger) for a minute of so;
- Add the ginger & Garlic then fry for another minute or so;
- Add the oyster sauce and 30ml of stock and continue to fry – add more stock if it dries up;
- Return the meat to the pan, add the noodles & spring onions and the rest of the stock and mix well, fry for a short while longer then serve.
A simple, quick stir fry that allows you to cut everything up first and makes a tasty meal.