Ingredients
- 2 scallions (chopped)
- 1 duck magret
- 1 egg (white)
- 1 carrot (julienned)
- 1 bean sprouts (fresh)
- 1 salt and pepper
- 350 gr pencil asparagus
- 30 ml soy sauce (light)
- 30 ml peanut oil
- 8 gr garlic (chopped)
- 8 gr cilantro (chopped)
- 5 gr ginger (grated)
- 3 gr cornstarch
Cut the duck magret into strips (approximately 5 cm.) Cut asparagus spears into 5 cm pieces. In a mixing bowl, mix cornstarch, egg white and duck strips, set aside. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes. Add bean sprouts and scallions and cook for another three minutes. Add soy sauce and serve immediately. Garnish with chopped cilantro.
