Shanghai Duck Stir Fry

From a duck recipe site.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 -7 1⁄2 ounces boneless duck breasts, filets
• 4  garlic cloves, Minced
• 2  teaspoons  minced  fresh gingerroot
• 5  tablespoons soy sauce, Divided
• 1⁄4 cup  duck stock or 1⁄4 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.