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Pollo alla Firènze
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Thai Duck with Beans and Sprouts
Yield: Makes 4 servings
Ingredients:
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
1
tablespoon cornstarch
3
cups fresh green beans
4
green onions, cut into 1-inch pieces
1-1/2
cups bean sprouts
Preparation:
1.
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.
2.
Whisk together chicken broth and cornstarch in small bowl; set aside.
3.
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.
4.
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.
This recipe appears in:
Thai
