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Duck & Vegetable Stir-Fry

http://www.eatingwell.com/recipes/duck_vegetable_stir_fry.html

From EatingWell:  November/December 1994, EatingWell Serves Two

Leftover dark meats, such as duck, goose or turkey thighs, marry well with spicy chile-garlic sauce and lots of fresh ginger. Serve this savory stir-fry with steamed rice or Asian noodles.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Stir together chile-garlic sauce, vinegar, soy sauce, cornstarch and water in a small bowl.
  2. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1 minute. Add poultry meat and stir until heated through. Add the reserved chile-garlic sauce mixture and stir until slightly thickened, about 1 minute. Serve immediately.

Nutrition

Per serving : 224 Calories; 11 g Fat; 3 g Sat; 4 g Mono; 62 mg Cholesterol; 14 g Carbohydrates; 20 g Protein; 3 g Fiber; 320 mg Sodium; 553 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 1/2 lean meat, 1/2 fat

Tips & Notes