A tasty stir fry recipe with crunchy peppers and black beans. (Serves 2)

Step By Step Instructions

  1. Heat the oil in a wok or large frying pan until hot. 
  2. Add in the duck and quickly stir fry for approx 1 minute. If the duck appears to be drying out too quickly add a splash of water and continue to stir. After 1 minute take the wok off heat and quickly remove the duck from the wok and set aside in a warm place. 
  3. Return the wok to the heat and add in the onions. Put in a pinch of salt and a touch of water and fry for 1 minute. Be careful not to burn the onions, if the flame is too fierce turn down the heat a little and add another splash of water (about a teaspoon each time it is required).
  4. Add in the peppers, ginger and garlic (and chilli if required) and stir fry for another minute.
  5. Afterwards, add the light soy and spinach/ pak choi and stir fry for one more minute. 
  6. Now put in the black bean sauce and bring up to heat until bubbling. Return the duck to the wok and cook for a further minute. Mix well and serve with plain rice. Garnish with spring onion.


  • Very tasty with a surprising sweetness, offset by the peppers, and I used a little chilli.....just follow the recipe for ingredients and timings. Served as suggested with rice, I used plain white.

    More Beeton - Essex, Hornchurch, GB

  • Sounds delicious and intend to try it as I love Duck.

    Betty Pugh, Telford, GB

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