Stir-fried Duck Breast and Snow Pea in Char Siu Sauce
What You Will Need
Ingredients
- Duck breast 1 pc (Around 200g)
- Snow pea 150g, cut into small pieces
- Lee Kum Kee Freshly Minced Garlic 1 tsp
- Yellow bell pepper ½ pc, sliced
- Fresh shiitake mushroom 4 pcs, cut diagonally
- Lee Kum Kee Concentrated Chicken Broth 1tsp
- Scallion slices as garnish
Marinade
- Lee Kum Kee Char Siu Sauce 3 tbsp
- Lee Kum Kee White Peppercorn Powder
Seasoning
- Lee Kum Kee Char Siu Sauce 2 tbsp
- Water 4 tbsp
- Lee Kum Kee Concentrated Chicken Broth 1tsp
Made with
Lee Kum Kee products
How to make it
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Marinate the duck breast in the marinade for half an hour.
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On a heated pan, place the duck breast with skin facing down. Mix the seasoning well and add it into the pan. Pan fry each side for 5 minutes over medium low heat. Cook until the duck breast is well done. Keep the duck juice.
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Slice the duck breast when cooled.
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On a medium heated wok, stir-fry the garlic. Add snow pea, yellow pepper, concentrated chicken broth and 2 tbsp of water. Cover and let it cook for 6 minutes.
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Add duck breast and juice. Cook until the sauce thickens. Garnish with scallion.
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Tips: Gently make a few cuts on the flesh of the duck breast, to let the marinade penetrate through.
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