serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Quick Wok Cooking
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 smoked duck breast, or substitute pancetta
- 2 bunches asparagus
- 1 large red chilli
- 1 tbsp vegetable oil
- 1 tsp Shaoxing wine
- 1 tsp oyster sauce
- a pinch of sugar
- 1 tsp cornflour mixed with ¼ cup water
Instructions
- Slice the duck breast into ½ cm slices. Trim the tough ends from the asparagus and cut into 5 cm lengths. Slice the chilli.
- Heat a wok over high heat and add the oil. Add the duck breast and toss until just starting to brown. Remove from the wok.
- Return the wok to heat and add the asparagus and fry until nearly cooked. Add the chilli and return the duck to the wok.
- Add the Shaoxing wine, oyster sauce and sugar and toss to combine. Drizzle in a little of the cornflour slurry to thicken any liquid in the wok, and transfer to a serving plate.
Note
• Smoked duck breast can be found in Asian grocery stores.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick Wok Cooking
