Five spice mock duck with Chinese vegetables

 


Five spice mock duck with Chinese vegetables

Ingredients (13)

2 x 415g cans Sanitarium tender pieces, washed and drained

100ml plum sauce

2 tsp Chinese five spice

3 garlic cloves, grated

4 cm piece fresh ginger, peeled, grated

2 tsp sesame oil

2 tbsp peanut oil

5 shallots, cut into 5cm lengths

1 bunch Chinese broccoli (gai lan), cut into 5cm lengths

1 carrot, peeled, sliced

227g can bamboo shoots, drained

Steamed white rice, to serve

1/2 cup (80g) roast peanuts, roughly chopped

Method

Step 1

Place the tender pieces in a large bowl. Add the plum sauce, five spice, garlic, ginger and sesame oil. Toss to combine. Set aside in the fridge for at least 30 minutes to marinate.

Step 2

Heat 1 tablespoon peanut oil in a wok. Stir-fry the shallots for 2 minutes or until soft. Remove. Stir-fry the Chinese broccoli, carrot and bamboo shoots for 3 minutes or just until tender. Remove from the wok.

Step 3

Add the remaining peanut oil. Stir-fry the tender pieces for 5 minutes. Add the stir-fried vegetables and toss to combine. Serve with steamed rice, topped with peanuts.

 

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