Name: Tamarind duck stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 gram tamarind pulp; 1/2 cup (125ml) boiling water; 30 gram piece fresh ginger, peeled, thinly sliced into slivers; 1 tablespoon peanut oil; 2 clove garlic, crushed; 2 fresh long red thai chillies, finely chopped; 1 (1kg) whole barbecued duck, cut into 12 pieces; 1 (200g) red capsicum, thinly sliced; 1/4 cup (60ml) chicken stock; 2 tablespoon oyster sauce; 1 tablespoon fish sauce; 2 tablespoon grated palm sugar; 200 gram baby bok choy, coarsely chopped; 100 gram snow peas, thinly sliced; 8 green onions, cut into 5cm lengths; 1/3 cup firmly packed fresh coriander leaves

Ingredients

25 gram tamarind pulp

1/2 cup (125ml) boiling water

30 gram piece fresh ginger, peeled, thinly sliced into slivers

1 tablespoon peanut oil

2 clove garlic, crushed

2 fresh long red thai chillies, finely chopped

1 (1kg) whole barbecued duck, cut into 12 pieces

1 (200g) red capsicum, thinly sliced

1/4 cup (60ml) chicken stock

2 tablespoon oyster sauce

1 tablespoon fish sauce

2 tablespoon grated palm sugar

200 gram baby bok choy, coarsely chopped

100 gram snow peas, thinly sliced

8 green onions, cut into 5cm lengths

1/3 cup firmly packed fresh coriander leaves

Method

1.Soak tamarind pulp in water for 30 minutes. Pour tamarind into a fine strainer over a small bowl; push as much pulp through the strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer and reserve pulp liquid in bowl.

2.Heat oil in wok; stir-fry ginger, garlic and chilli until fragrant. Add duck and capsicum; stir-fry until capsicum is tender and duck is heated through.

3.Add stock to wok with sauces, sugar and reserved pulp liquid, bring to a boil. Boil 1 minute. Add bok choy and stir-fry until just wilted. Add snow peas and onion, and stir-fry until both are just tender. Remove wok from heat. Toss coriander leaves through stir-fry.

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Ingredients

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