Thai Duck with Beans and Sprouts
Makes 4 servings
|Juice of 1 lime (about 2 tablespoons)|
|2||tablespoons vegetable oil, divided|
|2||tablespoons soy sauce|
|1||tablespoon fish sauce|
|2||teaspoons minced fresh ginger|
|2||cloves garlic, minced|
|1||pound boneless skinless duck breast, cut into 1/4-inch strips|
|1||cup chicken broth|
|3||cups fresh green beans|
|4||green onions, cut into 1-inch pieces|
|1-1/2||cups bean sprouts|
- Combine lime juice, 1 tablespoon oil, soy sauce, fish sauce, ginger and garlic in medium bowl. Add duck; toss to coat well. Cover and refrigerate 30 minutes to 8 hours.
- Whisk together chicken broth and cornstarch in small bowl; set aside.
- Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Remove duck from marinade; reserve marinade. Add duck to wok; stir-fry 4 minutes or until no longer pink. Remove duck from wok with slotted spoon.
- Add green beans and reserved marinade to wok; stir-fry 5 to 6 minutes over high heat or until green beans are crisp-tender. Add green onions; stir-fry 2 minutes or until crisp-tender. Stir chicken broth mixture; add to wok. Add duck; cook and stir until sauce thickens.
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