Stir-fried Chinese roast duck with snow peas and noodles
“The family can take to the kitchen and turn out Mother's Day specials like these.”
- vegetable oil
- 1 tbsp finely chopped ginger
- 1 clove garlic
- 2 cups trimmed snow peas
- 4 sliced green onions
- 1 boned and sliced Chinese roast duck
- 1/4 cup water
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 very finely sliced lebanese cucumber
Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.
Method
Heat 2 tbsp vegetable oil in a wok over high heat and add 1 tbsp finely chopped ginger and 1 clove garlic,
finely chopped, and stir-fry for 30 seconds. Add 4 sliced green onions and 2 cups trimmed snow peas and stir-fry for 1 minute. Add 1 boned and sliced Chinese roast duck (available from Chinese barbecue shops) and stir-fry another minute, then add 1/4 cup water, 2 tbsp light soy sauce, 2 tbsp oyster sauce and bring to the boil and stir-fry for a further minute or until duck is heated through.
To serve
Transfer to 4 serving bowls and top with 1 very finely sliced lebanese cucumber.
Serve with steamed rice or noodles.
Serves 4.
