Give your stir-fry a sweet and sour edge with a dash of plum sauce, soy sauce and ginger. The oriental flavours are a perfect match for duck breast. Serve with rice or stir-fried vegetables.

Makes: 3-4 portions

Preparation: 8 minutes

Cook: 12 minutes

ingredients

2 x 150 g skinless duck breasts, cut into strips

4 tbsp plum sauce

2 tbsp sunflower oil

1 yellow pepper, deseeded and sliced

2 shallots, sliced

200g button mushrooms, sliced

250g sugar snap peas

2 pak choi, leaves separated

2 tbsp soy sauce

1 tsp grated fresh root ginger

1 tsp cornflour

Salt and black pepper

Method

● Season the duck strips and coat them in 2 tablespoons of the plum sauce.

● Heat the sunflower oil in a wok or frying pan until hot and add the duck strips. Fry for 8–10 minutes until golden, then remove and set aside.

● Add the yellow pepper, shallots, mushrooms, sugar snap peas and pak choi leaves to the wok over a high heat and stir-fry for a few minutes.

● Mix together the remaining plum sauce, soy sauce, ginger and cornflour. Pour the mixture into the wok and add the cooked duck.

● Toss over the heat for a minute or two until heated through and serve immediately.