Singapore-style Duck With Chinese Celery
Servings 4
Calories 290kcal
Ingredients
- 12 oz duck boneless, skinless
- 5 tsp soy sauce low salt
- 2 tsp rice vinegar
- ½ tsp cornstarch
- ½ tsp pure sesame oil
- 1 tsp shaoxing rice wine
- ⅛ tsp sea salt
- ⅛ tsp black pepper ground
- ⅛ tsp five-spice
- ⅓ cup chicken broth low salt
- 2 tbsp olive oil extra virgin
- 8 oz five-spice firm tofu
- 2 tbsp ginger root
- 2 tbsp shallot chopped
- 1 tbsp black bean sauce
- 1 ½ cup celery
- 2 anaheim chili pepper
Instructions
- In a medium bowl combine the duck, 2 teaspoons of the soy sauce, 1 teaspoon of the rice vinegar, cornstarch, sesame oil, ½ teaspoon of the rice wine, salt, pepper, and five-spice powder. Stir to combine.
- In a small bowl combine the broth and the remaining 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and ½ teaspoon rice wine.
- Heat a wok over high heat.
- Add in 1 tablespoon of the oil, add the tofu, reduce the heat to medium, then stir-fry 1 minute or until lightly browned.
- Transfer the tofu to a plate.
- Add the remaining 1 tablespoon oil into the wok.
- Add the ginger and shallots and stir-fry 1 minute or until the mixture just begins to brown.
- Add the black bean sauce.
- Add the duck, increase the heat to high, and stir-fry 2 minutes or until the duck is no longer pink but not cooked through.
- Add the celery and chilies and stir-fry 1 minute or until the celery just begins to wilt.
- Return the tofu to the wok and stir-fry 1 minute or until well combined.
- Swirl the sauce mixture into the wok, cover, and cook 1 minute.
- Uncover and stir-fry 10 seconds or until the duck is just cooked through.
Nutrition
Nutrition Facts
Singapore-style Duck With Chinese Celery
Amount Per Serving (249 g)
Calories 290
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 65mg22%
Sodium 630mg27%
Potassium 464mg13%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 25g50%
Calcium 233mg23%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.