Stir-frying, in Chinese fashion, seals in natural juices and ensures that the food is crisp and keeps its fresh flavour.
ingredients
serves 4
2 tablespoons sesame oil
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
2 level teaspoons peeled and grated root ginger, or 1/4 level teaspoon ground ginger
1 pound boneless duck breasts, skinned, beaten out thin and cut into strips
3 medium carrots, peeled and sliced diagonally
4 tablespoons water
3/4 pound Snap peas, trimmed
1 tablespoon soy sauce
Freshly ground black pepper
method
1. Heat the oil in a large, nonstick skillet or wok over a moderately high heat, and stir-fry the onion in it for 1 minute. Mix in the garlic and ginger and stir-fry for 1 minute more.
2. Put in the duck and stir-fry for 2 minutes. Add the carrots and water, cover and cook for 5 minutes. Mix in the Snap peas, cover and cook for about 3 minutes, until the Snap peas begin to soften.
3. Remove the pan from the heat, stir in the soy sauce and season with pepper.
Serve the stir-fry on bowls of fresh noodles tossed with celery seeds and chopped mint.
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