Nutrition per serving may change if servings are adjusted.
2 tablespoons chile-garlic sauce
1 tablespoon rice-wine vinegar or distilled white vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
2 tablespoons water
2 teaspoons peanut oil, or canola oil
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
3 cups broccoli florets, (1 large head)
3 cups sliced bok choy, (3 stalks)
1 cup sliced shiitake mushrooms
2 cups cooked dark poultry meat, such as duck, goose or turkey thighs
Stir together chile-garlic sauce, vinegar, soy sauce, cornstarch and water in a small bowl.
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.
Ingredient Note: Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
224 calories;11 g fat(3 g sat); 3 g fiber; 14 g carbohydrates; 20 g protein; 87 mcg folate; 62 mg cholesterol; 4 g sugars; 0 g added sugars; 3997 IU vitamin A; 74 mg vitamin C; 97 mg calcium; 3 mg iron; 320 mg sodium; 553 mg potassium