| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Poultry | 4 | Servings |
INGREDIENTS
| 3 | T | Peanut oil |
| 2 | Duck breast halves | |
| 1 | Red bell pepper, julienned | |
| 3 | Cloves garlic, minced | |
| 1 | Gingerroot, 4" piece | |
| 3 | T | Sherry wine |
| 2 | T | Soy sauce |
| 1 1/2 | c | Cinnamon basil, fresh |
| Basil sprigs, garnish |
INSTRUCTIONS
"This colorful stir-fry draws from both Chinese and Southeast Asian ingredients and is ideal for a light lunch if served with steamed basamati rice or cooked noodles." Skin and bone the duck breasts; slice into 1/2-inch strips. Peel and sliver the gingerroot. Coarsely chop the basil. Heat the peanut oil in a large, nonstick saute pan or wok over high heat. When the oil is hot but not smoking add the duck and red pepper and cook, stirring constantly, for 2 minutes. Add the garlic and ginger and cook 1 minute. Add the sherry, soy sauce, and chopped basil and cook for 1 minute, stirring constantly. Remove from the heat and serve immediately, garnished with the sprigs of basil. Source: "Basil" by Janet Hazen Posted to MM-Recipes Digest V3 #279 Date: Sat, 12 Oct 1996 13:43:05 +0000 From: Linda Place <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 274.7mg
Potassium: 301.2mg
Carbohydrates: 6.9g
Fiber: 3.9g
Sugar: 1.1g
Protein: 2.8g