Ingredients with Measurements:
- 1 lb duck breast, sliced
- 1 head broccoli, chopped into florets
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- Salt and pepper, to taste
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth. 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.
4. Add minced garlic and grated ginger to the wok and stir-fry for 1 minute.
5. Add chopped broccoli florets to the wok and stir-fry for 2-3 minutes until tender.
6. Pour the sauce mixture into the wok and stir-fry for 1-2 minutes until the sauce thickens.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 12g
- Carbohydrates: 10g
- Protein: 29g
Substitutions for ingredients:
- Chicken breast or beef can be substituted for duck breast.
- Broccolini or bok choy can be substituted for broccoli.
Variations:
- Add sliced bell peppers or carrots for additional vegetables.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Slice the duck breast thinly for faster cooking.
- Blanch the broccoli florets in boiling water for 1-2 minutes before stir-frying for a more tender texture.
- Use a non-stick wok or skillet to prevent sticking.
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 sesame seeds or chopped cilantro.
Garnishes:
- Sliced green onions, sesame seeds, chopped cilantro
Pairings:
- Steamed rice, noodles, or quinoa
Suggested side dishes:
- Steamed or stir-fried vegetables, such as carrots or bell peppers
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the duck breast is tough, marinate it in soy sauce and cornstarch for 30 minutes before stir-frying.
Food safety advice:
- Cook duck breast to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stir-fry dishes originated in China and have been popularized in many Asian cuisines.
Flavor profiles:
- Savory, salty, and slightly sweet with a hint of ginger.
Serving suggestions:
- Serve hot as a main dish.
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