Shanghai Duck Stir Fry

• 4 -7 12 ounces boneless duck breasts, filets
• 4 garlic cloves, Minced
• 2 teaspoons minced fresh gingerroot
• 5 tablespoons soy sauce, Divided
• 14 cup duck stock or 14 cup chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 large bell pepper, Cut Into Short, Thin Strips
• 2 cups fresh sugar snap peas or 2 cups snow pea pods
• 1 cup cut fresh asparagus spear
• 4 cups hot cooked white rice

1. Remove skin from duck breasts.
2. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl.
3. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.
4. Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.
5. Heat oil in a large deep skillet or wok over medium-high heat.
6. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes.
7. Add duck mixture; stir-fry 4 to 5 minutes or until duck is cooked through and vegetables are crisp-tender.
8. Stir soy sauce mixture; add to skillet and stir-fry 1 to 2 minutes or until sauce thickens.
9. Serve over rice.

duck breasts, garlic, fresh gingerroot, soy sauce, duck stock, cornstarch, vegetable oil, bell pepper, fresh sugar snap peas, spear, hot cooked white rice

Taken from www.food.com/recipe/shanghai-duck-stir-fry-342320 (may not work)