Tamarind Duck Stir-Fry Recipe

Name: Tamarind Duck Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp tamarind paste, 1/4 cup chicken stock, 2 tbsp oyster sauce, 1 tbsp fish sauce, and more.

Yes, Tamarind Duck Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind Duck Stir-Fry

How did you like this recipe?

Frequently Asked Questions