Ingredients
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1 lb boneless skinless duck breasts, in 1/2 inch cubes
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4 tablespoons soy sauce or 4 tablespoons tamari soy sauce
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2 tablespoons hoisin sauce
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3 cloves garlic, sliced
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1 tablespoon vegetable oil
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2 cloves garlic, minced
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2 cups chicken broth
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1 cup brown rice
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2 tablespoons vegetable oil
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6 green onions, white and 1/2 of green,sliced
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1 cup Chinese pea pod, trimmed
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1 small summer squash
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1/2 yellow bell pepper, chopped
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1 (10 ounce) can stir-fry baby corn
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1 tablespoon vegetable oil (to scramble eggs)
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3 eggs, beaten
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2 tablespoons honey
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Instructions
- In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
- Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
- Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
- While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
- In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
- Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
- Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
- Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
- Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
- Serve immediately.