Black Bean Duck, Cabbage and Pepper Stir fry

Stir fry’s are so good for a really quick dinner and using up bits of veg in the fridge. I don’t think the sauce is set in stone either. I think you just need a base then you can taste and adjust to your liking.


  1. 175g prepared stir fry duck breast strips or 1 duck breast, skin removed and cut into strips
  2. 1/2 tbsp garlic and ginger paste
  3. 2 tbsp cornstarch
  4. 2 tsp soy sauce
  5. 1/2 tsp five spice powder
  6. 1 tbsp oyster sauce
  7. 1 tbsp light soy sauce
  8. 1 tbsp runny honey
  9. 2 tbsp black bean sauce
  10. 1 tsp shaoxing wine
  11. 1 pointed cabbage, cut down middle lengthways then sliced
  12. 1 red pepper, cut into chunks
  13. 1 tbsp ginger and garlic paste
  14. 1 tbsp oil for frying


  1. Add the first 5 ingredients into a bowl. Give it a good mix so the duck strips are coated. Cover and pop in the fridge for at least 30 minutes.
  2. The stir fry is quick so have everything ready. Add ingredients 6 – 10 into a bowl and whisk to combine to form a sauce.
  3. In a wok or frying pan, add the oil until it starts to smoke. Add the duck breast and stir fry for 3 minutes moving it around so it’s browned all over. Remove and set aside.
  4. Add the cabbage and pepper and stir fry for another 3 minutes. Add the tbsp of ginger and garlic paste and cook for another minute.
  5. Add the duck and the sauce you prepared. Cook until slightly bubbling. Serve immediately. Enjoy 😊

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