Chinese Vegetable Stir-Fry with Aromatic Duck

Serves

4

Ingredients

• 1 spray oil spray

• 1 teaspoon fresh ginger, finely grated

• 1 clove garlic, crushed

• 1 cup drained canned bamboo shoots

• 1 cup drained canned water chestnuts

• 2 whole fresh carrots, peeled, thinly sliced

• 1½ cups fresh Chinese cabbage, shredded

• 200g snow peas, trimmed

• ⅓ cup Trident Stir-Fry Hoisin sauce

• 400-600g cooked roast duck, shredded

• Steamed basmati rice, to serve

Instructions:

• Heat a wok or large non-stick frying pan over high heat. Spray with oil. Add vegetables and Trident Stir-Fry Hoisin Sauce and stir-fry for 3 minutes.

• Add shredded roast duck and return to heat until duck is heated through.

• Serve immediately with steamed basmati rice.