Stirfry Duck & Asparagus
Yield
2 servingsPrep
25 minCook
5 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
duck meat, magret
(about 1 pound) |
* |
| 1 | Pound |
asparagus
pencil |
*
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | each |
egg whites
|
*
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
ginger
grated |
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | large |
carrots
julienned |
|
| 1 | cup |
mung bean sprouts
fresh |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
duck meat, magret
(about 1 pound) |
* |
| 1 | Pound |
asparagus
pencil |
*
|
| 5 | ml |
cornstarch
|
|
| 1 | each |
egg whites
|
*
|
| 3E+1 | ml |
peanut oil
|
|
| 5 | ml |
ginger
grated |
|
| 15 | ml |
garlic
chopped |
|
| 1 | large |
carrots
julienned |
|
| 237 | ml |
mung bean sprouts
fresh |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 15 | ml |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cut the duck magret into strips (approximately 2 inches.)
Cut asparagus spears into 2-inch pieces.
In a mixing bowl, mix cornstarch, egg white and duck strips, set aside.
In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes.
Add bean sprouts and scallions and cook for another three minutes.
Add soy sauce and serve immediately.
Garnish with chopped cilantro.
