Duck & sweet chilli stir fry

Name: Duck & sweet chilli stir fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Thai Taste Thai Sticky Rice; 1 tbsp toasted sesame oil; ½ red pepper, sliced (65g); 1 small carrot, cut into matchsticks; 150 g frozen extra fine whole green beans; 150 g mushrooms, sliced; 200 g leftover roast duck meat, shredded; 3 tbsp Thai Taste Sweet Chilli Sauce

This recipe uses the leftover duck meat from the Roast duck with clementine & cherry sauce recipe.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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100g Thai Taste Thai Sticky Rice
1 tbsp toasted sesame oil
½ red pepper, sliced (65g)
1 small carrot, cut into matchsticks
150g frozen extra fine whole green beans
150g mushrooms, sliced
200g leftover roast duck meat, shredded
3 tbsp Thai Taste Sweet Chilli Sauce

Place the rice in a small saucepan with 300ml water, cover and bring to the boil, then simmer for 10-15 minutes until tender and all the liquid had been absorbed.
Meanwhile, heat the oil in a wok or frying pan and stir fry the pepper, carrot, beans and mushrooms for 5 minutes. Add the duck and chilli sauce and cook for 1-2 minutes.
Serve with the rice.

Typical values per serving when made using specific products in recipe