Ingredients for 4 people:
1 duck breast fillet (approx. 350 g)
1 tsp cornstarch
600 g broccoli
iodized salt
3 shallots
1 clove of garlic
1 walnut-sized piece of fresh ginger
2 tablespoons light soy sauce
2 tablespoons rice wine, alternatively dry sherry
100 ml chicken stock (instant)
3 tablespoons canola oil
50 g cashew nuts
black pepper from the mill
Preparation:
1. Rinse the duck breast fillet, pat dry and cut into 1 cm wide strips. Sprinkle the starch on top and press down.
2. Wash and clean the broccoli and cut into small florets. Peel the stalks and chop the stems. Cook in salted boiling water for 2 minutes, blanch the florets for only 1 minute. Then rinse with ice cold water and drain well.
3. Peel and quarter the shallots. Peel and finely chop the garlic and ginger. Mix soy sauce with rice wine or sherry and broth.
4. Heat the oil in a wok or high-walled frying pan. Fry the cashew nuts in it, lift out. Stir-fry the meat in the drippings over high heat, stir-fry until crispy all around. Push up the edge of the wok.
5. Fry the garlic and ginger in the frying fat.Add the broccoli and shallots, stirring constantly over high heat for 2 minutes. Season lightly with salt.
6. Pour the shallot and spice mixture into the vegetables and bring to the boil once. Fold the meat into the vegetables and let it simmer for a few minutes. Season to taste with salt and pepper. Sprinkle the cashew nuts on top. Serve with patna rice.
Preparation time approx.: 40 minutes
Per serving approx:
Calories: 1522
joules: 364
Protein: 25 g
Fat: 23 g
KH: 13 g
(FoodCentrale by ddp images)
