Tamarind Duck Stir-Fry - cooking recipe

Ingredients

1 tbsp tamarind paste
1/4 cup chicken stock
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp grated palm sugar or brown sugar
1 tbsp peanut oil
1 piece (2 inches) ginger, peeled and thinly sliced into slivers
2 cloves garlic, crushed
2 None fresh long red chili peppers, finely chopped
1 None whole barbecued duck (about 2 1/4 lbs), cut into 12 pieces
1 None red pepper, thinly sliced
7 oz baby bok choy, coarsely chopped
4 oz snow peas, thinly sliced
8 None green onions, cut into 2-inch lengths
1/3 cup fresh cilantro leaves

Preparation

Soak tamarind paste in 1/2 cup boiling water for 30 mins. Pour tamarind into a fine strainer over a small bowl. Push as much pulp through the strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer. Add stock, sauces and sugar to pulp liquid in bowl. Set aside.
Heat oil in wok on high heat. Stir-fry ginger, garlic and chili peppers until fragrant. Add duck and pepper; stir-fry until pepper is tender and duck is heated through.
Add tamarind pulp mixture; bring to a boil. Boil for 1 min. Add bok choy; stir-fry until just wilted. Add snow peas and green onions; stir-fry until both are just tender. Remove wok from heat. Add cilantro leaves and toss gently.