Leftover Duck Stir Fry - cooking recipe

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

Preparation

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