Ingredients
- 1 tbsp groundnut oil
- 2 skinless duck breasts (250g), pulled
- 4 pak choi , quartered
- 1 onion , sliced
- 1 carrot , shredded
- 1 head of broccoli, pulled small florets
- 2 tsp sherry vinegar or rice vinegar
- pinch of Chinese five spice
- 2 tbsp Nutty Professor Peanut Butter
- 3 spring onions , shredded
- 400g cooked egg noodles
- Chopped roasted nuts and chilli flakes
Method
- STEP 1
Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and brocolli. Fry for a few mins until golden but still crunchy.
- STEP 2
Mix the vinegar, five spice, peanut butter and 8 tbsp water together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and finish with chopped roasted nuts and chilli flakes
