Double-Duty Duck With Bean Sprouts

Recipe Ingredients

3 tablespoons	45ml	Soy sauce
3 tablespoons	45ml	Chicken stock
		= (or canned chicken broth)
2 teaspoons	10ml	Hoisin sauce
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		For The Dish
1 tablespoon	15ml	Vegetable oil
1/2		Red bell pepper - cored, seeded,
		And cut into thin strips
3		Green onions - trimmed, and
		Cut into 2" lengths
1 teaspoon	5ml	Minced ginger
1 cup	62g / 2.2oz	Shredded meat from roast duck
2 cups	320g / 11oz	Bean sprouts
1/2 cup	118ml	Thinly-sliced bamboo - shoots
		Optional
1/4 cup	59ml	Chinese yellow or green chives - cut 2" lengths

Recipe Instructions

Stir the soy sauce, stock, hoisin sauce, cornstarch and pepper together in a small bowl until combined. Set aside.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the bell pepper, green onions and ginger and stir-fry until the green onions are slightly wilted, about 1 minute. Add the duck, bean sprouts, bamboo shoots and chives. Stir-fry until the bean sprouts are tender, 1 1/2 to 2 minutes. Pour the sauce into the wok and cook, stirring, until the sauce is thickened, about 1 minute. Scoop onto a serving platter and serve.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Peking Duck - Dinner) - from the TV FOOD NETWORK CANADA

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