Shanghai Duck Stir Fry

dicentra's Note:

From a duck recipe site.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 4 -7 ½ ounces boneless duck breasts , filets
• 4 garlic cloves , Minced
• 2 teaspoons minced fresh gingerroot
• 5 tablespoons soy sauce , Divided
• ¼ cup duck stock or ¼ cup chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 large bell pepper , Cut Into Short, Thin Strips
• 2 cups fresh sugar snap peas or 2 cups snow pea pods
• 1 cup cut fresh asparagus spear
• 4 cups hot cooked white rice

Directions:

1. Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl.
2. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.
3. Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.
4. Heat oil in a large deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes.
5. Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender.
6. Stir soy sauce mixture; add to skillet and stir-fry 1 to 2 minutes or until sauce thickens. Serve over rice.