Stir-fried duck with young ginger and pineapple sweet and sour sauce and noodles
Stir-fried duck with young ginger and pineapple sweet and sour sauce and noodles
1/4 cup white
vinegar
1/4 cup
sugar
120 g young
ginger
1 tsp
salt
80g Chinese rice noodle (ho fan)
1 duck breast fillet
1 egg
white
1 tsp corn
starch
2 tsp light-soy
sauce
2 cups vegetable
oil
2 cloves garlic, thinly sliced
1 long red chilli, cut into diamond shape about 2cm
1 long green chilli cut into diamond shape about 2cm
150g of diced (2cm) fresh peeled
pineapple
2 tsp chinese rice wine
2 long green onions/shallots, use only the white part, cut into 1
inch pieces
Sauce
1/2 cup (60ml) chicken
stock
2 tsp light soy
sauce
1/2 tsp corn
flour
1/2 tsp sesame oil
salt and white pepper to season
1. In a small saucepan, add vinegar and sugar, stir over heat until
sugar dissolves, set aside.
2. Peel and thinly slice ginger, place in a bowl, add salt and a
bit of water, wash briefly and drain.
3. Soak ginger in sugar vinegar mixture for 15 minutes,
drain.
4. Meanwhile, soak noodles in hot water for 2-3 minutes, until just
soft; separate noodles, drain.
5. Skin and thinly slice duck breast place in a bowl with egg
white, corn starch and light soy sauce. Set aside.
6. For the sauce, combine ingredients in a bowl and mix well,
season to taste.
7. Place a wok on high heat, pour in oil, heat oil until almost
smoking, add duck and slightly fry. Set duck aside, pour oil into a
heat-proof bowl; except for about 1 tablespoon left in wok.
8. Heat remaining 1 tablespoon of oil in wok until hot but not
smoking; add garlic, chilli, ginger and stir fry for 20 seconds,
then add pineapple and stir fry for 30 seconds. Add duck pieces and
Chinese wine and stir fry for 20 seconds.
9. Add noodles and sauce, stirring continuously until well
combined, add spring onion. Check seasoning and adjust if
necessary. Serve.
