Hoisin Duck & Vegetable Stir-fry
A spin on a Chinese takeaway favourite, this Hoisin Duck & Vegetable Stir-fry is a delicious alternative. Serve with noodles or rice.
Servings 4
Calories 615kcal
Ingredients
- 2 level Tbsp hoisin sauce
- 8 Tbsp oyster sauce
- 2 Tbsp tomato purée
- 2 Tbsp light soy sauce
- 4 skinless boneless duck breast fillets, visible fat removed, cut into strips
- ½ tsp Chinese five-spice powder
- Salt and pepper
- Low-calorie cooking spray
- 6 spring onions cut into lengths
- 2 carrots cut into matchsticks
- 100 g sugar snap peas
- 1 pak choi cut in half lengthways, and cut in half again, leave separated
- Egg noodles to serve
Instructions
- Place the hoisin sauce, oyster sauce, tomato purée, and soy sauce into a bowl and mix together. Set aside.
- Sprinkle the duck with five-spice powder and season with salt and pepper.
- Heat a wok over high heat then spray with low-calorie cooking spray.
- Stir-fry the duck for 5 minutes or until cooked through.
- Transfer duck to a plate and cover to keep warm.
- Add the wok back to the heat and re-spray. Add all the vegetables and stir-fry for 5 minutes until tender (add water to steam if required).
- Meanwhile, cook the egg noodles according to the package instructions.
- Add the duck back to the wok with the vegetables and stir in the prepared sauce. Stir to coat.
- Cook for a further 2-3 minutes.
- Drain the noodles and divide between four plates and serve with the hoisin duck and vegetable stir-fry.
Notes
Nutrition
Serving: 1 | Calories: 615kcal | Carbohydrates: 25g | Protein: 64g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 338mg | Sodium: 1970mg | Fiber: 4g | Sugar: 5g