John Myers
Contents
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Ingredients
- 6 Duck breast with skin
- 1 Ginger
- 2 Carrots
- 1 Can Diced pineapple
- 1 Glass Mung bean sprouts
- 1 Glass Bamboo shoots
- 1 Red peppers
- 2 x Glass noodles
- 4 tbsp Soy sauce
- 2 tbsp Peanut oil
Instructions
- Dab the duck breast and marinate in 3 tbsp soy sauce. Fry in the peanut oil first with the skin facing down, then turn and sear again. Dice the ginger and add it to fry. Cut into strips and cook in the oven at 100 ° C.
- Wash the carrots and bell peppers, peel and pinch the carrots, core the bell peppers and cut into thin strips. Drain both types of sprouts, as well as the pineapple.
- Fry the carrots and bell peppers in the gravy, add the sprouts and the pineapple and season with soy sauce. turn twice more, done.
- Prepare glass noodles according to package instructions.
Nutrition
Serving: 100gCalories: 370kcalCarbohydrates: 4.2gProtein: 6.9gFat: 36.8g
