Ingredients with Measurements:
- 1 lb duck breast, thinly sliced
- 1/2 cup dried caterpillar fungus
- 2 cups sliced mushrooms (shiitake or button)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Soak the dried caterpillar fungus in hot water for 30 minutes until softened. Drain and set aside.
2. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, salt, and pepper. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the sliced duck breast and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
4. Add the sliced mushrooms, bell peppers, onion, and garlic to the wok. Stir-fry for 3-4 minutes until the vegetables are tender.
5. Add the soaked caterpillar fungus to the wok and stir-fry for another 2-3 minutes.
6. Return the cooked duck breast to the wok and pour in the sauce mixture. Stir-fry for another 2-3 minutes until the sauce has thickened and the ingredients are well coated.
7. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 12g
Protein: 28g
Sodium: 900mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Chicken breast can be used instead of duck breast.
- Fresh mushrooms can be used instead of dried caterpillar fungus.
- Red and green bell peppers can be substituted with any color of bell pepper.
Variations:
- Add sliced carrots or snow peas for extra vegetables.
- Use beef or pork instead of duck or chicken.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Thinly slice the duck breast for even cooking.
- Soak the dried caterpillar fungus in hot water to soften before cooking.
- Use high heat to stir-fry quickly and prevent the ingredients from becoming soggy.
- Don't overcrowd the wok or skillet to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are not cooked enough, stir-fry for an additional minute or two.
Food safety advice:
- Cook the duck breast to an internal temperature of 165°F to ensure it is safe to eat.
- Use a clean cutting board and knife when slicing the vegetables and meat.
Food history:
Caterpillar fungus, also known as Cordyceps sinensis, is a type of fungus that grows on the larvae of certain moths and caterpillars. It has been used in traditional Chinese medicine for centuries and is believed to have various health benefits.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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