Ingredients with Measurements:
- 1 lb. duck breast, sliced
- 1 cup caterpillar fungus (also known as Cordyceps), soaked in water for 30 minutes
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 2 tbsp. garlic, minced
- 1/4 cup soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. honey
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, mix together cornstarch, salt, and pepper.
2. Dredge duck slices in the cornstarch mixture, shaking off any excess.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Fry the duck slices until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the duck to a plate lined with paper towels to drain excess oil.
5. Drain the soaked caterpillar fungus and add it to the wok, stir-frying for 1-2 minutes until slightly crispy.
6. Remove the caterpillar fungus from the wok and set aside.
7. In the same wok, add garlic and stir-fry until fragrant.
8. Add soy sauce, oyster sauce, honey, and water to the wok, stirring until the sauce thickens.
9. Add the crispy duck slices and caterpillar fungus back to the wok, tossing to coat in the garlic sauce.
10. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 1200mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be used instead of duck breast.
- Shitake mushrooms can be used instead of caterpillar fungus.
- Cornstarch can be substituted with all-purpose flour.
Variations:
- Add sliced bell peppers and onions to the stir-fry for added flavor and texture.
- Substitute the garlic sauce with a sweet and sour sauce for a different flavor profile.
Tips and tricks:
- Make sure the duck slices are dry before dredging them in the cornstarch mixture to ensure a crispy texture.
- Soak the caterpillar fungus in water for at least 30 minutes to rehydrate them before stir-frying.
- Use a slotted spoon to transfer the duck slices to a plate lined with paper towels to drain excess oil.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the crispy duck and caterpillar fungus on a bed of steamed rice and garnish with sliced scallions.
Garnishes:
Sliced scallions
Pairings:
Steamed rice, stir-fried vegetables, and a side of hot and sour soup.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the duck slices are not crispy enough, increase the heat and fry for an additional minute on each side.
- If the garlic sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw meat.
Food history:
Caterpillar fungus is a prized ingredient in traditional Chinese medicine and is believed to have numerous health benefits.
Flavor profiles:
Savory, crispy, and garlicky.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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