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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.

Susan Herr
Source: EatingWell Magazine, November/December 1994

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total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together chile-garlic sauce, vinegar, soy sauce, cornstarch and water in a small bowl.

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  • 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.

Tips

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.

Nutrition Facts

224 calories; protein 19.8g; carbohydrates 13.8g; dietary fiber 3g; sugars 4.1g; fat 10.6g; saturated fat 3.2g; cholesterol 62.3mg; vitamin a iu 3997.4IU; vitamin c 74.4mg; folate 87.5mcg; calcium 96.6mg; iron 3.1mg; magnesium 45.3mg; potassium 553.5mg; sodium 320.3mg; thiamin 0.3mg.
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