Duck breast with broccoli and almonds

Ingredients for 4 servings:

• 300 g duck breast, without skin
• 1 tsp cornstarch
• 800 g broccoli
• Salt
• 4 onions
• 1 garlic clove(s)
• 200 g of mu-err mushrooms or champignons
• 3 tsp oil (e.g. sesame oil)
• 20 g almonds
• Ginger powder
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, sweet
• 100 ml vegetable stock
• 360 g Chinese egg noodles, cooked

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

WW – suitable

Cut the meat into strips, dust with starch, and massage it in. Divide the broccoli into florets and blanch in salted water for about five minutes. Rinse in ice-cold water and drain well. Quarter the onions, finely chop the garlic, and halve the mushrooms. Heat the wok, roast the almonds on all sides, remove from the pan, and set aside. Now sauté the garlic in the wok, add the meat strips, season with ginger powder, fry until crispy on all sides, remove from the pan, and set aside. Add the onions, broccoli, and mushrooms to the wok, season with salt, and stir-fry over high heat. Mix the light and sweet soy sauce with the broth, pour in, and bring to a boil. Stir in the meat and almonds, season to taste, and serve with the cooked noodles. This dish has 6 portions per serving.