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Recipe

Peking duck san choy bow

This recipe makes the most of another Chinese favourite, Peking duck.

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Peking duck san choy bow
  • 2 tablespoon vegetable oil
  • 100 gram finely chopped fresh shiitake mushrooms
  • 1 finely sliced eschalot
  • 1 clove garlic, crushed
  • 1 peking roast duck, flesh finely chopped
  • 227 gram can, water chestnuts, finely chopped
  • 1 carrot, cut into matchsticks
  • 2 tablespoon shao hsing wine
  • 1/4 cup hoisin sauce
  • 2 tablespoon light soy sauce
  • 100 gram snow peas, thinly sliced lengthways
  • 1 cup bean sprouts

Method

Peking duck san choy bow
  • 1
    In a wok or large frying pan, heat oil until very hot. Stir-fry mushrooms, eschalot and garlic for 1 minute. Add duck, water chestnut and carrot. Stir-fry a further 1 minute.
  • 2
    Add wine to the wok to deglaze. Add sauces and bring to simmer. Cook 1-2 minutes, until sauce thickens.
  • 3
    Remove from heat. Add snow peas and bean sprouts and toss to combine. Serve in lettuce cups.

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