Ingredients with Measurements:
- 1 lb. boneless duck breast, sliced thinly
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cashews
- 1/2 cup duck sauce
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine duck sauce, soy sauce, cornstarch, and water. Mix well and set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add sliced duck breast and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
4. In the same wok, add onion and bell peppers. Stir-fry for 2-3 minutes until slightly softened.
5. Add cashews and stir-fry for another minute.
6. Return the duck to the wok and pour the sauce mixture over the ingredients.
7. Stir-fry for 2-3 minutes until the sauce thickens and coats the ingredients.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 24g
- Carbohydrates: 22g
- Protein: 30g
Substitutions for ingredients:
- Chicken breast or beef can be used instead of duck breast.
- Almonds or peanuts can be used instead of cashews.
- Hoisin sauce can be used instead of duck sauce.
Variations:
- Add sliced mushrooms or broccoli for extra vegetables.
- Add chili flakes for a spicy kick.
- Use different types of nuts for a different flavor.
Tips and tricks:
- Slice the duck breast thinly for faster cooking time.
- Make sure the wok or skillet is hot before adding the ingredients.
- Stir-fry quickly to prevent the ingredients from becoming soggy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber salad with sesame dressing
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the ingredients are becoming too soggy, stir-fry quickly over high heat.
Food safety advice:
- Make sure the duck breast is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Stir-fry dishes originated in China and have been popularized around the world.
Flavor profiles:
- Sweet and savory with a nutty crunch.
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Chinese