INGREDIENTS

  • 1 tablespoon peanut oil
  • 5 medium mushrooms (sliced thinly)
  • 350 g duck (in small pieces)
  • 1 garlic clove (chopped)
  • 1 teaspoon fresh gingerroot (chopped)
  • 1 chile (deseeded and chopped)
  • 3 spring onions (chopped finely)
  • 100 g sweetcorn (use baby sweetcorn, cut into chunks)
  • 100 g mange-touts peas (whole or in chunks)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine (Chinese cooking wine)
  • 1 1/2 tablespoons hoisin sauce
  • 35 g unsalted cashews

DIRECTIONS

  1. Heat a large wok and add oil.
  2. Add mushrooms, cook for 3 minutes until they start to soften and brown.
  3. Add duck, cook for 1 minute.
  4. Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
  5. Add sweetcorn, mange tout, cook for 2 minutes.
  6. Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
  7. Add cashews, stir well to heat through.
  8. Serve with boiled or egg fried basmati rice.