BreezyCooking
Banned
Made this favorite for dinner tonight, using up frozen roast goose leftovers from Xmas. Absolutely delicious, but hot has Hades, which is the way we like it, but others may want to tone down the heat a bit.
Breezy Stir-Fried Chili Garlic Duck
(adapted from Eating Well magazine)
One to 3 cups leftover roast duck (or goose), shredded or cut into small bite-size pieces
3-4 cloves garlic, peeled & chopped
2 tablespoons (or approx. a 2” piece) fresh ginger, peeled & grated or minced
Approx. 2-3 cups small broccoli florets (blanched lightly if fresh)
2-3 stalks of bok choy, sliced
Approx. 6-8 oz. (half of a container) of fresh shitake mushrooms, stemmed & sliced
Approx. 3 tablespoons peanut or vegetable oil
2 tablespoons Asian chili garlic sauce
2 tablespoons water
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons rice vinegar (aka “sushi” vinegar), or plain white vinegar
Thoroughly combine chili garlic sauce, water, dry sherry, soy sauce, cornstarch, & rice vinegar in a small bowl & set aside.
Heat oil in a wok or large skillet until shimmering hot, but not smoking. Add broccoli & bok choy, stirring & tossing constantly until color is bright & vegetables are just starting to tender. Add garlic, ginger, & mushrooms & continue stirfrying for a couple of minutes. Give sauce ingredients a brief stir before adding to the hot pan, along with the duck. Continue cooking until everything is heated through. Serve over Jasmine rice.
Makes approximately 2-3 servings; 4 or more if served with other dishes.
Breezy Stir-Fried Chili Garlic Duck
(adapted from Eating Well magazine)
One to 3 cups leftover roast duck (or goose), shredded or cut into small bite-size pieces
3-4 cloves garlic, peeled & chopped
2 tablespoons (or approx. a 2” piece) fresh ginger, peeled & grated or minced
Approx. 2-3 cups small broccoli florets (blanched lightly if fresh)
2-3 stalks of bok choy, sliced
Approx. 6-8 oz. (half of a container) of fresh shitake mushrooms, stemmed & sliced
Approx. 3 tablespoons peanut or vegetable oil
2 tablespoons Asian chili garlic sauce
2 tablespoons water
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons rice vinegar (aka “sushi” vinegar), or plain white vinegar
Thoroughly combine chili garlic sauce, water, dry sherry, soy sauce, cornstarch, & rice vinegar in a small bowl & set aside.
Heat oil in a wok or large skillet until shimmering hot, but not smoking. Add broccoli & bok choy, stirring & tossing constantly until color is bright & vegetables are just starting to tender. Add garlic, ginger, & mushrooms & continue stirfrying for a couple of minutes. Give sauce ingredients a brief stir before adding to the hot pan, along with the duck. Continue cooking until everything is heated through. Serve over Jasmine rice.
Makes approximately 2-3 servings; 4 or more if served with other dishes.