Caterpillar Fungus Duck Stir-Fry

Ingredients

• 500g (1.1 lb) duck breast, thinly sliced 500g (1.1 lb) duck breast, thinly sliced
• 50g (1.8 oz) dried caterpillar fungus 50g (1.8 oz) dried caterpillar fungus
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) snow peas 100g (3.5 oz) snow peas
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the dried caterpillar fungus in warm water for 30 minutes until softened. Drain and set aside.
2. 2.
   In a bowl, combine the sliced duck breast with soy sauce, minced garlic, grated ginger, and a pinch of salt and pepper. Let it marinate for 15 minutes.
3. 3.
   In a small bowl, mix oyster sauce and cornstarch with 2 tablespoons of water to make a slurry. Set aside.
4. 4.
   Heat vegetable oil in a wok or large skillet over high heat. Add the marinated duck slices and stir-fry for 3-4 minutes until browned. Remove from the wok and set aside.
5. 5.
   In the same wok, add the soaked caterpillar fungus, bell peppers, carrot, and snow peas. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   Return the duck slices to the wok and pour in the oyster sauce slurry. Stir-fry for another 2 minutes until the sauce thickens and coats the ingredients evenly.
7. 7.
   Adjust the seasoning with salt and pepper if needed. Serve the Caterpillar Fungus Duck Stir-Fry hot with steamed rice or noodles.

Treat your ingredients with care...

• Caterpillar Fungus — Ensure that the dried caterpillar fungus is properly soaked in warm water to soften it before using in the recipe.
• Duck Breast — Slice the duck breast thinly against the grain to ensure tenderness in the final dish.
• Ginger — Grate the ginger using a fine grater to extract maximum flavor.
• Oyster Sauce — If you have a shellfish allergy, you can substitute oyster sauce with a vegetarian oyster sauce made from mushrooms.

Tips & Tricks

• For an extra kick of heat, add some sliced red chili peppers during the stir-frying process.
• If you prefer a thicker sauce, increase the amount of cornstarch in the oyster sauce slurry.
• Feel free to add other vegetables of your choice, such as mushrooms or baby corn, to customize the dish to your liking.
• To save time, you can marinate the duck slices in advance and refrigerate them until ready to cook.
• Serve the Caterpillar Fungus Duck Stir-Fry with a sprinkle of sesame seeds for added flavor and visual appeal.

Serving advice

Garnish the Caterpillar Fungus Duck Stir-Fry with freshly chopped green onions for a pop of color and freshness. Serve it hot alongside steamed jasmine rice or noodles to complete the meal.

Presentation advice

Arrange the stir-fried duck slices and colorful vegetables on a large serving platter, allowing the vibrant colors to shine through. Drizzle the sauce over the top and sprinkle with sesame seeds for an elegant touch.