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Ingredients
2 tsp peanut or vegetable oil
1 cup sliced shiitake or white mushroom
1 tbsp minced pared gingerroot
1 small garlic clove, minced
¼ pound cooked sliced duck (3 x ½-inch strips)
½ cup each red bell pepper strips (3 x ½-inch) and
Chinese pea pods (snow peas), stem ends and strings removed
¼ cup diagonally sliced scallions (green onions), white and green
portions
¼ cup water
1 tbsp reduced-sodium soy sauce
1 packet instant chicken broth and seasoning mix
1 tsp dark corn syrup
Method
In 10-inch nonstick skillet or wok heat oil; add mushrooms, gingerroot
and garlic and cook over high heat, stirring quickly and frequently
until mushrooms begin to soften, about 1 minute.
Add duck, bell pepper,
pea pods and scallions and cook, stirring occasionally, until duck is
heated through and vegetables are tender-crisp, 2 to 3 minutes.
In 1-cup liquid measure combine remaining ingredients and stir to
combine; stir into skillet and cook, stirring constantly, until mixture
is thoroughly heated, 1 to 2 minutes.
MAKES 2 SERVINGS.
Variation: Stir-Fry Chicken -- Substitute 1/2 pound skinned and boned chicken breast for the duck.
Note:
To be labeled "reduced-sodium" a product
must contain 75 percent less sodium than the original product. |
