Duck and Bean Shoot Stir Fry with Duck Crackling7/23/2013 09:16:00 PM
|Duck and Bean Shoot Stir Fry|
Quick break from the Europe posts! Last weekend, we had a lot of roast duck leftover, and I got the idea in my head that it would be much nicer stir-fried with beanshoots, rather than being simply reheated in the microwave. And right I was too, heh! I made this recipe up myself, which is unusual for me and Chinese recipes - normally I follow Fuchsia Dunlop's recipes to the letter - but I think that after having cooked Chinese food so often recently, I'm starting to get a lot more confident with it, understanding which flavour combinations go well together.
Essentially I just picked the bones out of the leftover roast duck, making sure I got a bit of duck fat for stir-frying, and pieces of skin to make crisp bits for garnish. (I reasoned that if chicken fat is good for stir-frying, duck fat must be even tastier!) Often when you buy roast duck, you'll have a few pieces that are disappointingly un-meaty, just skin, fat and bone - those are perfect here! I've specified 100-200 grams of duck meat in the recipe below, but obviously this will depend on how much you actually have leftover! No need to be too precise about it.
|Duck, beanshoots, spring onions, red capsicum, garlic|
|Food all prepped|
Duck and Bean Shoot Stir-Fry
An original recipe by Sarah Cooks
100 - 200 grams leftover Chinese roast duck
Peanut oil, for frying
1 dried chilli
1 clove of garlic, minced
1/4 red capsicum, sliced into fine strips
2 spring onions, sliced into fine strips (save some of the green parts for garnish)
100 grams bean shoots
A pinch ground and roasted Sichuan pepper
1 teaspoon soy sauce
1/2 teaspoon black chinkiang vinegar
A few drops sesame oil
Slice the roast duck into thin strips, and pick off any excess fatty bits for stir-frying. Pick off a few pieces of the tasty skin and slice into thin slices. (This is to make duck crackling!)
Heat a small splash of peanut oil in a wok, and add the excess fatty bits and reserved, sliced duck skin. Stir fry over a medium-high heat until the fat has rendered off and the slices of duck skin are crispy. Remove the crisp bits and set aside.
Scissor the dried chilli into thin pieces and add to the wok, along with the garlic. Stir fry for a minute or two. Add the red capsicum and spring onions, stir frying for a minute, or until they start to lose their rawness. Toss in the bean shoots and duck slices, stir-frying for 2-3 minutes until piping hot.
Off the heat, stir in the soy sauce, black vinegar and sesame oil.
Garnish with spring onion greens and duck crackling, and serve with steamed rice.