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Ingredients
¼ cup canned ready-to-serve chicken broth
2 tbsp each teriyaki sauce and dry sherry
1 tbsp hoisin sauce
1 tsp cornstarch
1½ tsp peanut or vegetable oil
½ tsp Chinese sesame oil
½ pound skinned and boned duck breast, cut into 2 x ½-nch strips
1 tbsp minced pared gingerroot
1 garlic clove, minced
1½ cups diced eggplant
½ cup diced red bell pepper
¼ cup sliced scallions (green onions)
Method
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In small mixing bowl combine broth, teriyaki sauce, sherry, hoisin
sauce and cornstarch and stir to dissolve cornstarch; set aside.
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In 12-inch nonstick skillet heat oil; add duck, gingerroot and garlic
and cook over medium heat, stirring frequently, until duck is cooked
through, 2 to 3 minutes.
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Transfer duck to plate and set aside.
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In same skillet combine eggplant, bell pepper and scallions and cook
over medium heat, stirring frequently, until eggplant is tender, 1 to 2
minutes.
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Stir in reserved broth mixture; return duck to skillet and
cook, stirring frequently, until mixture thickens and duck is heated
through, about 1 minute.
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MAKES 2 SERVINGS.
Variation: Hoisin Chicken with Eggplant
-- Substitute 1/2 pound skinned and boned chicken breast for the duck.
Note:
Hoisin sauce, also known as Peking sauce,
is a soybean-based mixture that includes garlic and other spices. |
