Hoisin Duck Stir Fry

We eat a lot of stir fry at home as it's a great way of getting plenty of speed vegetables onto your plate and being a one opt dish it saves on the washing up too. I love this recipe as it's so simply to make and uses only two ingredients for the sauce.

Serves 2

Cooking Time 10 - 15 Minutes
Syn Value on Extra Easy - 1.5 - 2 (depending on which Hoisin Sauce is used)


Ingredients
2 x Duck Breasts - All the visible fat removed
2 x Tbsp Hoisin Sauce
4 x Tbsp Reduced Salt Dark Soy Sauce
1 x Pack Stir Fry Vegetables or prepare your own choice
Frylight - I used the Coconut one

1. Slice the duck breasts into bit sized strips.
2. Mix the hoisin and 2 tbsp soy sauce together in a shallow bowl and add the duck strips. Mix well to coat all the duck and set to one side.
3. Spray a wok with Frylight and heat, then add the vegetables. Cook on a medium high heat for 3-4 minutes, then add splash of water and 2 tbsp soy sauce to the vegetables and cover if possible. This allows them to stem through.
4. In a separate frying pan sprayed with Frylight, add the duck but retain the sauce and cook on a medium high heat for about 4/5 minutes. (if you prefer your duck pink then cook this a little less).
5. Add the hoisin sauce mix to the cooked vegetables and allow to heat through.
6. Add the cooked duck to the work and toss through the vegetables and serve.

I served mind with egg fried rice (recipe on sticky salmon stir fry blog and some crispy kale) and if you aren't keen on duck then it works equally well with beef or chicken.


Enjoy x