8 Treasures (China)

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse and defrost the prawns. Rinse mushrooms and soak them covered with water for about 30 minutes. Wash duck breast, dab dry, season with salt and pepper. Fry in a hot pan first on the skin side for about 5 minutes, then on the meat side for another 5 minutes. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Peel and wash the carrots and cut them into sticks.

2. 2

   Clean and wash the sugar snap peas. Wash the paksoy and cut in half. Wash and drain the bean sprouts. Wash the corn on the cobs and cut them in half lengthwise. Heat the oil in a wok. Fry the baby corn, carrots and water chestnuts for 2-3 minutes. Drain mushrooms and pluck them a little smaller. Add the mushrooms, bean sprouts and mangetouts and fry for another 2 minutes. Add shrimps and paksoy, fry for 2-3 minutes. Season everything with spice powder. Add soy sauce, bring to the boil. Season to taste with salt and pepper.

3. 3

   Drain mushrooms and pluck them a little smaller. Add the mushrooms, bean sprouts and mangetouts and fry for another 2 minutes. Add shrimps and paksoy, fry for 2-3 minutes. Season everything with spice powder. Add soy sauce, bring to the boil. Season to taste with salt and pepper. Take out duck breast and cut into slices. Arrange vegetables and duck breast on a plate

4. 4

   10 minutes waiting time

Nutrition Facts

KCAL
570 kcal

CARBS
19 g

FATS
35 g

PROTEINS
44 g