Stir-fry makes for such a quick and easy meal. We love to make it occasionally with all sorts of vegetables. This one however is slightly special. The recipe is made with duck breasts which give such a deep delicious flavour to the meal. A perfect accompaniment to Teriyaki sauce, which goes really well with all sorts of meat. Next to the duck we add to the pan onions, chillies, bell peppers and pak choi. A handful of fresh coriander leaves and the meal is ready to serve.
- 2 duck (or chicken) breasts
- 1 tbsp vegetable oil
- 1 small red onion, finely sliced
- 1 red chilli, deseeded and finely sliced
- 1 large red bell pepper, deseeded and cut into large strips
- 1 large yellow bell pepper, deseeded and cut into large strips
- 2 heads pak choi, leaves separated and large ones halved
- 250ml Teriyaki Sauce
- a handful of coriander
1. Remove the skin from the duck and discard it. Cut the breasts into thin strips. Heat the oil in a large frying pan or wok. Season the duck with salt and ground black pepper and fry for 2 minutes, stirring constantly. It should be medium-rare – if you prefer it more well done, cook for a little longer (if using chicken, make sure it is cooked through at this stage). Use a slotted spoon to transfer the meat to a plate.
2. Return the wok to the heat and add the onion, chilli and bell peppers. Stir-fry over a high heat for a few minutes until fragrant, then add the pak choi, chilli and Teriyaki sauce and a little salt. Stir for another minute, then remove from the heat, stir in the sliced duck. Finish with the coriander and serve immediately.