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Before you jump to Leftover Duck San Choy Bau recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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The first change you need to make is to pay more attention to what you purchase when you shop for food because it is likely that you tend to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to see how much sugar it has. A great healthy option can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy daily. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.
Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to leftover duck san choy bau recipe. You can cook leftover duck san choy bau using 12 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Leftover Duck San Choy Bau:
- Get 500 g duck (breast, leg or both) finly chopped or shredded
- Take 1 large carrot (sliced)
- Take 1 brown onion (thinly sliced)
- Take 2 garlic cloves (diced)
- Use 1/2 small capsicum (sliced)
- Get 1 small red chilli (optional)
- Get Spring onion (thinly chopped)
- Prepare 2 tablespoons olive oil
- Take 1 tin water chestnuts
- Take 4 tablespoons soy sauce
- Provide 3 tablespoons hoisin sauce
- Get 1 iceberg lettuce (nice and large, with leaves intact)
Instructions to make Leftover Duck San Choy Bau:
- For this recipe, I would usually use leftover duck from a previous nights roast. Although, You can get some individual duck breast/legs if you don't have left over duck.
- If you are starting from scratch, pan fry your duck breast to instruction, or oven roast your whole duck.
- Prepare you lettuce. Do this by gently peeling of outside leaves making sure that you do not split the leaves + that they keep their shape. File down/trim the stalk on individual leaves if required. Once peeled off, rince thoroughly, pat dry and place in the fridge.
- Start by heating a little oil in you pan. On a low heat, cook your garlic and onions from 6 mins, or unill the onion is translucent.
- Turn the heat to medium, and add in the carrot and capiscum and cook for a further 5 minutes.stirrong constantly. If you want a bit of heat, now is the time to add you chilli.
- Check that your carrots are now be a little softer. Add duck and sauces. Stir through vigorously. Add additional soy/hoisin if required + based on taste preference. If using a low sodium soy/hoisin, adjust for salt.
- Cook, stirring constantly until duck heats up. Turn off flame and stir through your water chestnuts.
- To serve, spoon mixture into you lettuce cups and top with spring onion.
- Easy and delicious - and might also make you look a little fancy!
Knead with your hands until it becomes sticky and the meat binds together. Heat half the oil in a wok on a high heat and when smoking, add the garlic, ginger, Chinese sausage, mustard greens, shiitake mushrooms and water chestnuts and briefly stir fry until fragrant. San Choy Bao is a dish that our family typically orders when we eat out in a Chinese restaurant every once in a while. It is usually served as the entrée option and served as a second course with the leftover meat from a Peking duck. Elegant and delicious, great to use leftover duck and a easy to put together for a dinner party ryandvy.
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