Cumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Cumquats are believed to symbolise good fortune. If you prefer, you may omit them.
2 tablespoons salt-reduced soy sauce
2 tablespoons rice vinegar
⅓ cup (80 ml) plum sauce
2 tablespoons tomato paste
2 tablespoons vegetable oil
8 spring onions, sliced
30 g fresh ginger, peeled and cut into strips
4 duck breasts (about 150 g each), skinned and thinly sliced
2 red capsicums, deseeded and thinly sliced
8 cumquats, thinly sliced (optional)
250 g pak choy, sliced lengthways
440 g packet Hokkien noodles
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Mix together the soy sauce, vinegar, plum sauce and tomato paste in a jug or small bowl and set aside.
Heat the oil in a wok or large frying pan and stir-fry the spring onions and ginger over a fairly high heat for about 30 seconds. Add the duck and stir-fry over a high heat for about 2 minutes until lightly cooked.
Add the capsicums to the wok and continue to stir-fry for 4–6 minutes until the capsicums and duck are just tender and the juices have evaporated. Add the cumquats (if using) and cook for a further 1 minute.
Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through. Add the pak choy and stir-fry for about 1 minute or until wilted.
Finally, add the noodles to the wok and stir-fry for 2–3 minutes until thoroughly heated. Serve immediately.
If pak choy is not available, substitute shredded Chinese leaves or young spring greens. * • To make a vegetarian version of this dish, replace the duck with firm tofu.