zoom Duck & sweet chilli stir fry
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Duck & sweet chilli stir fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Duck & sweet chilli stir fry

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

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary