Leftover Duck Stir Fry

• 1 tablespoon peanut oil
• 5 medium mushrooms (sliced thinly)
• 350 g duck (in small pieces)
• 1 garlic clove (chopped)
• 1 teaspoon fresh gingerroot (chopped)
• 1 chile (deseeded and chopped)
• 3 spring onions (chopped finely)
• 100 g sweetcorn (use baby sweetcorn, cut into chunks)
• 100 g mange-touts peas (whole or in chunks)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (Chinese cooking wine)
• 1 1/2 tablespoons hoisin sauce
• 35 g unsalted cashews

1. Heat a large wok and add oil.
2. Add mushrooms, cook for 3 minutes until they start to soften and brown.
3. Add duck, cook for 1 minute.
4. Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
5. Add sweetcorn, mange tout, cook for 2 minutes.
6. Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
7. Add cashews, stir well to heat through.
8. Serve with boiled or egg fried basmati rice.

peanut oil, mushrooms, duck, garlic, fresh gingerroot, chile, spring onions, sweetcorn, mangetouts peas, soy sauce, rice wine, hoisin sauce, unsalted cashews

Taken from www.food.com/recipe/leftover-duck-stir-fry-266972 (may not work)