You may also like
Categories:
thickly Hoisin Dressing ginger soy sauce clove garlic chili hoisin sauce sesame oil spring onions choy tatsoi shiitake mushrooms snow peas bean sprouts sesame seeds
Viewed: 51 - Published at: 8 years agoIngredients
- 1 (2 1/4 lb) Chinese barbecued duck, quartered, bones discarded, meat sliced thickly
- -1 None Hoisin Dressing
- 2 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 clove garlic, minced
- 1 None fresh small red Thai chili, chopped
- 1/4 cup hoisin sauce
- None None Stir-Fried Asian Greens
- 1 tbsp sesame oil
- 6 None spring onions, sliced thinly
- 1 lb choy sum, trimmed, chopped coarsely
- 1 lb tatsoi, trimmed
- 7 oz fresh shiitake mushrooms, quartered
- 5 oz snow peas, trimmed
- 5 oz bean sprouts
- 2 tbsp toasted sesame seeds
Method
- Preheat oven to 400°F.
- Arrange duck meat on a baking tray. Roast for 10 mins, or until skin crisps. Discard fat.
- Meanwhile, to make the hoisin dressing, combine all ingredients in a small saucepan. Bring to a boil then reduce heat and simmer for 2 mins. Let cool for 10 mins.
- Heat sesame oil in a wok or large frying pan. Stir-fry onions, choy sum and tatsoi until just wilted. Remove from pan. Add mushrooms to wok and stir-fry for 2 mins. Add 1/4 cup water and bring to a boil. Reduce heat and simmer for 2 mins, or until mushrooms soften.
- Combine duck, greens and mushrooms in a large bowl. Add dressing and snow peas and toss gently to combine. Distribute between serving plates then top with bean sprouts. Sprinkle with sesame seeds to serve.
