About this recipe:Kumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Kumquats are believed to symbolise good fortune in the Far East.
2 tbsp light soy sauce
2 tbsp rice vinegar
6 tbsp plum sauce
2 tbsp tomato purée
2 tbsp vegetable oil
8 spring onions, sliced
30g fresh root ginger, peeled and cut into strips
4 duck breasts, about 150g each, skinned and thinly sliced
2 red peppers, deseeded and thinly sliced
8 kumquats, thinly sliced
250g pak choi, sliced lengthways
450g pack straight-to-wok, traditional medium noodles
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Method Prep:25min › Cook:15min › Ready in:40min
Mix together the soy sauce, vinegar, plum sauce and tomato purée in a jug or small bowl and set aside.
Heat the oil in a wok or large frying pan and fry the spring onions and ginger over a fairly high heat for about 30 seconds. Add the duck and stir-fry on a high heat for about 2 minutes until lightly cooked.
Add the peppers and continue to stir-fry for 4–6 minutes until the peppers and duck are just tender and the juices have evaporated. Add the kumquats and cook for a further 1 minute.
Stir the sauce mixture, then pour it into the pan, tossing everything together to coat with the sauce and heat through. Add the pak choi and stir-fry for about 1 minute or until wilted.
Finally, add the noodles to the pan, straight from the pack, and stir-fry for 2–3 minutes until thoroughly heated. Serve immediately.
If pak choi is not available, substitute shredded Chinese leaves or young spring greens. * To make a vegetarian version of this dish, replace the duck with firm smoked tofu. Look out for tofu made with added almonds and sesame seeds, for extra flavour, texture and nutrients.
Very tasty, a great use of kumquats (I bought them on a whim, having no idea what to actually do with them) and goes a large way to achieving the good old 'five a day' we're always being told we need The only thing I did differently was to add a little more soy and plum sauce, but only to suit my boyfriend's taste. I'd advise anyone else against adding much more of the sauces than advised, just because of just how salty and sugary they can be. Thanks for posting, Maggie! - 21 Dec 2014