Ingredients with Measurements:
- 2 duck breasts, sliced thinly
- 1/2 cup cashew nuts
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 1 onion, sliced thinly
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, and cornstarch. Set aside.
2. Heat a wok or large frying pan over high heat. Add vegetable oil and swirl to coat the pan.
3. Add sliced duck breasts and stir-fry for 2-3 minutes or until browned. Remove from the pan and set aside.
4. In the same pan, add garlic, ginger, and onion. Stir-fry for 1-2 minutes or until fragrant.
5. Add sliced bell peppers and cashew nuts. Stir-fry for 2-3 minutes or until the vegetables are slightly softened.
6. Return the duck to the pan and pour the sauce mixture over the ingredients. Stir-fry for 1-2 minutes or until the sauce thickens and coats the ingredients evenly.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 28g
Substitutions for ingredients:
- Chicken breast or beef can be substituted for duck breasts.
- Almonds or peanuts can be substituted for cashew nuts.
- Any color of bell pepper can be used.
Variations:
- Add sliced mushrooms or baby corn for extra texture.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Slice the duck breasts thinly for even cooking.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the pan.
- Do not overcook the vegetables to retain their crunchiness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on individual plates.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Steamed rice or noodles
Suggested side dishes:
- Steamed broccoli or bok choy
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are not cooked enough, stir-fry them for an extra minute or two.
Food safety advice:
- Make sure the duck breasts are cooked to an internal temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Stir-fry dishes originated in China and have been a popular cooking technique for centuries.
Flavor profiles:
- Savory, slightly sweet, and nutty
Serving suggestions:
- Serve hot with steamed rice and a side of steamed vegetables.
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Region: Chinese