0 from 42 votes
Duck Stir Fry with Green Onions
This recipe is pretty malleable. If you don't like green onions, sub in regular onions, green beans, snow peas, bok choy, Napa cabbage or other greens, asparagus... you get the point.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 people
Calories: 239 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
MEAT
- 1 pound skinless duck or venison, beef, lamb, etc
MARINADE
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon peanut or vegetable oil
- 1 1/2 teaspoons rice vinegar
- 2 teaspoons corn starch
- 2 teaspoons sugar
SAUCE
- 1/4 cup chicken stock
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon Shaoxing wine or sherry
- 2 teaspoons corn starch
- 2 teaspoons sugar
- A healthy pinch of salt
TO FINISH
- 3 tablespoons peanut or vegetable oil
- 1/2 pound scallions, green onions, about 2 bunches, cut into 1 1/2 inch lengths
- 3 garlic cloves, minced
- A 2-inch piece of ginger, peeled and minced
- 1 tablespoon Shaoxing wine or sherry
- sesame oil to drizzle
Instructions
- Slice the duck into thin slivers; you're looking for 1/8 inch thick. Mix all the marinade ingredients together in a bowl and add the slivered duck meat. Mix well with your (very clean) hands so every piece of duck has some of the marinade on it. Cover the bowl and set it in the fridge for 20 minutes.
- Mix together all the sauce ingredients and set that in a bowl. Get all your other ingredients ready and set them near your wok. If you don't have a wok, use a large frying pan. Take the duck meat out of the fridge.
- Heat 1 tablespoon of the peanut oil in the wok over high heat until it just barely begins to smoke. Add the green onions and stir fry for 30 seconds to 1 minute, or until they're all wilted. Remove them and set them in a bowl for the moment. Wipe out the wok.
- Add the remaining peanut oil and stir fry the ginger and garlic over high heat for 30 seconds. Add the duck meat and stir fry until you can't see any pink spots in the meat. Add the Shaoxing wine and stir fry a second or two, then add the sauce -- be sure to stir the sauce before you add it or all the corn starch will have sunk to the bottom. Return the green onions to the wok. Stir fry this for 1 to 2 minutes, until the sauce thickens and turns glossy.
- Turn off the heat, drizzle some sesame oil over everything and serve at once with rice.
Cup of Yum
Notes
- Note that prep time includes passive marinating time.
Nutrition Information
Calories
239kcal
(12%)
Carbohydrates
13g
(4%)
Protein
26g
(52%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
88mg
(29%)
Sodium
1158mg
(48%)
Potassium
525mg
(15%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
625IU
(13%)
Vitamin C
18mg
(20%)
Calcium
51mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 239
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 88mg | 29% |
| Sodium | 1158mg | 48% |
| Potassium | 525mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 51mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.