Litchi Duck Stir-Fry
This recipe is an adaptation of one we found in Martin Yan's Feast.
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring spoon
- Measuring cup
Ingredients
- 1 Tbsp. shaoxing jiu (Chinese rice wine)
- 2 tsp. Chinese dark soy sauce
- 2 1⁄2 tsp. cornstarch
- 1 lb. boneless duck breasts, skinned and thinly sliced
- 3 Tbsp. plum sauce
- 3 Tbsp. pineapple juice
- 2 Tbsp. chicken stock
- 1 Tbsp. soy sauce
- 1 1⁄2 Tbsp. vegetable oil
- 2 thin slices peeled ginger, crushed
- 1 red bell pepper, stemmed, seeded, and cut into 1" pieces
- 1 cup fresh or canned peeled seeded litchis
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