Hoisin duck stir-fry

• groundnut oil1 tbsp tbsp
• skinless duck↗2

  breasts (250g), sliced

• pak choi↗4

  quartered

• onion↗1

  sliced

• carrot↗1

  peeled, halved lengthways and finely sliced

• celery↗1

  stick, finely sliced

• sherry vinegar↗2 tsp tsp

  or rice vinegar

• Chinese five spicepinch of

  pinch of

• hoisin sauce3 tbsp tbsp
• cornflour↗1 tbsp tbsp
• spring onions↗3

  shredded

• cooked rice or egg noodles↗400g g
• lime↗1

  cut into wedges

Step-by-step instructions

1. 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 celery. Fry for another 5 mins until golden but still crunchy.

2. 2

   Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour 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 the lemon wedges for squeezing over.