Thai Duck with Beans and Sprouts

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Thai Duck with Beans and Sprouts."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/thai-duck-with-beans-and-sprouts-recipe.htm>  21 November 2008.

Thai Duck with Beans and Sprouts Photo
Thai Duck with Beans and Sprouts
Yield: Makes 4 servings
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Ingredients:
Juice of 1 lime (about 2 tablespoons)

2
tablespoons vegetable oil, divided

2
tablespoons soy sauce

1
tablespoon fish sauce

2
teaspoons minced fresh ginger

2
cloves garlic, minced

1
pound boneless skinless duck breast, cut into 1/4-inch strips

1
cup chicken broth

1
tablespoon cornstarch

3
cups fresh green beans

4
green onions, cut into 1-inch pieces

1-1/2
cups bean sprouts



Preparation:
1.
Combine lime juice, 1 tablespoon oil, soy sauce, fish sauce, ginger and garlic in medium bowl. Add duck; toss to coat well. Cover and refrigerate 30 minutes to 8 hours.

2.
Whisk together chicken broth and cornstarch in small bowl; set aside.

3.
Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Remove duck from marinade; reserve marinade. Add duck to wok; stir-fry 4 minutes or until no longer pink. Remove duck from wok with slotted spoon.

4.
Add green beans and reserved marinade to wok; stir-fry 5 to 6 minutes over high heat or until green beans are crisp-tender. Add green onions; stir-fry 2 minutes or until crisp-tender. Stir chicken broth mixture; add to wok. Add duck; cook and stir until sauce thickens.





This recipe appears in: Thai