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Duck & sweet chilli stir fry
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This recipe uses the leftover duck meat from the Roast duck with clementine & cherry sauce recipe
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
1. 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.
2. 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.
3. Serve with the rice.
Typical values per serving:
This recipe was first published in January 2015.