Duck Stir Fry over Jasmine Rice
Stir Fry over Delta Blues Rice
1-1.5 pounds duck breasts, sliced thin *
Delta Blues Jasmine Rice (or any other DBR product)
1 large bag frozen stir fry mix (or fresh veggies of your choice)
Ground ginger and garlic powder to season
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon peanut or vegetable oil
1 ½ teaspoons rice vinegar
2 teaspoons corn starch
Stir Fry Sauce
½ cup chicken broth plus 1 tablespoon
2 tablespoons soy sauce
4 teaspoons rice vinegar
4 teaspoons corn starch
4 teaspoons sugar
Salt, to taste
Mix the marinade ingredients together in a bowl and add the meat. Make sure all pieces are thoroughly coated. Allow the meat to marinate for thirty minutes to an hour.
Meanwhile, whisk together the stir fry sauce ingredients.
Begin the rice right before cooking the meat.
Heat 1 tablespoon peanut oil in a wok or large skillet. Once hot, add the meat and marinade and cook until done (season the meat with ground ginger and garlic powder, if desired). Remove the meat to a plate and cover with foil. Heat another tablespoon of oil and add in vegetables. Cook the vegetables. Add the duck to the vegetables and stir to combine. Whisk the sauce to make sure the corn starch is fully incorporated and pour over the stir fry. Cook until the sauce is shiny and has thickened slightly. Serve over Delta Blues Rice.
*You can substitute the protein of your choice if you do not have duck.