- 400 g duck breast fillets
- 2 teaspoons five–spice
- 2 tablespoons sunflower oil
- 100 g baby onions, thinly sliced
- 4 small stalks celery, thinly sliced, plus a few leaves to serve
- 1 large firm pear, peeled, cored and diced
- 1 can water chestnuts, about 225 g, drained and sliced
- 1 tablespoon honey
- 3 tablespoons rice vinegar or sherry vinegar
- 1 tablespoon light soy sauce
- 200 g bok choy, shredded
- 1⅔ cups (150 g) bean sprouts, trimmed
- Remove the skin and all fat from the duck breasts, then cut them across into thin strips.
- Sprinkle with the five–spice and toss to coat.
- Set aside for a few minutes while the vegetables are prepared.
- Heat a wok or heavy–based frying pan until really hot, then add the oil and swirl to coat the wok.
- Add the duck and stir–fry for 2 minutes.
- Add the onions and celery and continue to stir–fry for 3 minutes or until softened.
- Add the pear and water chestnuts and stir to mix.
- Add the honey, rice vinegar and soy sauce.
- When the liquid is bubbling, reduce the heat to low and simmer for 2 minutes.
- Turn the heat up to high again.
- Add the bok choy and bean sprouts, and stir–fry for 1 minute or until the bok choy is just wilted and the bean sprouts are heated through.
- Transfer to a warmed serving dish and serve immediately, garnished with celery leaves.
Preparation: about 15 minutes
Cooking: about 10 minutes