As with most stir-fries, this one is quick and tasty, perfect for a weeknight meal. Originally from EatingWell Magazine, we altered the ingredients by doubling the sauce, and amping up the amount of shiitake mushrooms. And if you’re squeamish about eating duck, go ahead and substitute pork tenderloin, chicken or even beef strips.
Stir-Fried Chili Garlic Duck Breast
- 2 Tbsp. chili-garlic sauce
- 2 Tbsp. water
- 1 Tbsp. rice vinegar
- 2 tsp. reduced-sodium soy sauce
- 1 tsp. cornstarch
- 1 Tbsp. canola oil
- 8 oz. boneless duck breast, skin removed and cut into 1/4-inch strips
- 2 cloves garlic, finely chopped
- 1 Tbsp. finely chopped fresh ginger
- 1 1/2 cups broccoli florets
- 1 1/2 cups sliced bok choy
- 7-8 shiitake mushrooms, cut into 1/4-inch slices
- Steamed rice, prepared as per package directions
- Prepare steamed rice according to package directions.
- Whisk chili-garlic sauce, water, vinegar, soy sauce and cornstarch in a small bowl.
- Heat oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, about 3 minutes. Transfer to a plate.
- Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add broccoli and bok choy; cook, stirring, until the broccoli is bright green, about 2 minutes.
- Add mushrooms and cook, stirring, until softened, about 1 minute. Add the chili-garlic sauce mixture; cook, stirring often, until the sauce is slightly thickened, about 1 minute.
- Return the duck and any accumulated juices to the pan; stir to coat with the sauce. Cook until heated through, about 1 minute.
`Adapted from a recipe in EatingWell Magazine