Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Peanut oil |
2 \N | Duck breast halves |
1 small | Red bell pepper; julienned |
3 \N | Cloves garlic; minced |
1 \N | Gingerroot; 4\" piece |
3 tablespoons | Sherry wine |
2 tablespoons | Soy sauce |
1½ cup | Cinnamon basil, fresh |
\N \N | Basil sprigs; garnish |
"This colorful stir-fry draws from both Chinese and Southeast Asian ingredients and is ideal for a light lunch if served with steamed basamati rice or cooked noodles."
Skin and bone the duck breasts; slice into ½-inch strips. Peel and sliver the gingerroot. Coarsely chop the basil.
Heat the peanut oil in a large, nonstick saute pan or wok over high heat.
When the oil is hot but not smoking add the duck and red pepper and cook, stirring constantly, for 2 minutes. Add the garlic and ginger and cook 1 minute. Add the sherry, soy sauce, and chopped basil and cook for 1 minute, stirring constantly. Remove from the heat and serve immediately, garnished with the sprigs of basil.
Source: "Basil" by Janet Hazen
Posted to MM-Recipes Digest V3 #279 Date: Sat, 12 Oct 1996 13:43:05 +0000 From: Linda Place <placel@...>