Colourful sundries from the wok
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 2 Duck breasts (à approx. 200 g)
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 package (125 g) Bean sprouts
- 500 g Carrots
- 4 small kohlrabi
- 2 red peppers
- 1 collar Spring onions
- 250 g Mushrooms
- 1 walnut-sized piece of ginger tuber
- 4 TABLESPOONS Soybean oil
- 4-6 Tbsp Soy sauce
- 4-6 Tbsp Chinese chili sauce (sweet and spicy)
Directions
- 1
Wash the duck breast and pat dry. Fry in hot oil on both sides until golden brown. Season with salt and pepper. Fry over medium heat for about 20 minutes. In the meantime clean and wash the vegetables.
- 2
Cut carrots, kohlrabi and paprika into thin sticks, spring onions into pieces of approx. 4 cm, mushrooms flaky and duck breast into thin slices. Peel ginger and dice very finely. Coat the wok with 1 tablespoon of soya oil.
- 3
Add ginger. Steam some vegetables and duck breast for 5-8 minutes while turning. Season with salt and pepper. Prepare the remaining oil, vegetables and duck breast in the same way. Serve with soy and chilli sauce.
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