Duck and Ginger Stir Fry
Tuesday, 2 April 2013
Leftovers are a big part of my life.
That sounds a bit sad really doesn't it, but being able to make the most of everything I cook plays a big part in keeping my shopping budget healthy and means I can afford to go out and play.
Again, kinda' sad. But this is how this particular stir fry came to be.
Stir fry is the quickest, easiest, tastiest and often healthiest thing you could whip up. The meat is interchangeable with beef, pork, shrimp, chicken...! Just about anything really. You can also bulk up a meal with extra vegetables. Bean sprouts are my favourite and if you have any of them leftover, they are great in salads. Yeah, I have a leftover thing going on.
I just want to explain the duck before we get cracking. It's a bit of an odd thing for a student to have leftover. But, the story is that my Mum kindly gifted me a duck crown and I roasted it with success! I'm quite proud I managed to do it without any hiccups. Anyway, I had leftover meat and I thought duck deserved a little more than a sandwich.
You might also have some after Easter's fancy roast affairs. Speaking of Easter, I hope you all had a relaxed one! Mine was full of laughter, Easter egg hunts and some wonderful roasted camemberts.
For Duck and Ginger stir fry you will need (serves 2):
2 servings of leftover duck
4 spring onions
2x heads chicory (can be substituted for cabbage)
1x 1/2 thumb sized piece of ginger
1-2 chillies (dependent on heat preference)
1 clove of garlic
1 nest rice noodles (can also use egg)
3-4x tablespoons soy sauce
Start by chopping your spring onions and chilli, leave the chilli seeds in if you like your food extra spicy. Finely chop your ginger and garlic.
Heat a little oil up in a wok and add your prepared ingredients.
Slice the chicory and add in.
Shred your leftover duck. Add in to the wok and stir all together until heated through.
If you like your chicory with a good crunch, you can add the duck first instead.
Just before serving, stir in your soy sauce.
Coriander for the courtesy of Instagram, of course.