Spicy stir-fried duck | Reader's Digest Asia

Ingredients

• 400 g (14 oz) skinless, boneless duck breasts, trimmed of fat
• 2 teaspoons Chinese five–spice
• 2 tablespoons sunflower oil
• 4 small onions, thinly sliced
• 4 small celery stalks, thinly sliced, plus a few leaves, to garnish
• 1 firm pear, peeled, cored and diced
• 1½ cups (230 g) sliced canned water chestnuts
• 1 tablespoon honey
• ¼ cup (60 ml) rice vinegar or sherry vinegar
• 1 tablespoon salt–reduced soy sauce
• 2⅔ cups (200 g) shredded bok choy
• 1½ cups (135 g) bean sprouts, trimmed