Another quick supper from ” A Flash in the Pan” by John Whaite.
Ingredients
- 1 red chilli deseeded and finely sliced
- 30 g fresh ginger peeled and crushed
- 1 duck breast skinned and finely sliced
- 2 tbsps ruby port
- 2 tbsps light soy sauce
- 2 tbsps black rice vinegar
- 2 tsps sesame oil
- 3 tbsps sunflower oil
- 1/2 tsp Szechuan peppercorns
- 50 g cashews
- 200 g rainbow chard stalks cut in 1 cm chunks, leaves roughly shedded
- 125 g cooked brown rice
- fine sea salt
- fresh lime to serve
Servings:
Instructions
- Put the chilli and ginger into a mixing bowl. Put the duck into another mixing bowl and season with a generous pinch of salt, tossing to coat evenly. Put the ruby port, soy, vinegar and sesame oil into a third small bowl.
- Heat a wok over a high heat and add the sunflower oil. When it starts to smoke add the chilli and ginger and stir fry for a minute. Add the Szechuan peppercorns and fry for 30 seconds.
- Throw in the cashews and duck and fry for one to 2 minutes, tossing until the duck is just seared on both sides. Add the chard and brown rice and fry, still tossing, until the chard wilts down.
- Toss in the contents of the third bowl and bubble until almost evaporated. Remove from the heat and squeeze over some fresh lime before serving immediately.
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