Thai Duck with Beans and Sprouts
Browse the recipe Thai Duck with Beans and Sprouts
Thai Duck with Beans and Sprouts
YIELD Makes 4 servings
See Cooking Videos
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:
- 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.
This recipe appears in:
Thai