Stir-fried shredded duck with bean sprouts
Skinless duck breast cut into fine shreds and flash-fried with crunchy bean sprouts and carrot — clean, not greasy, and ready in ten minutes.
- 25 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: A damp-heat constitution shows oily skin, spots, a bitter taste and dark urine — worse when Grain in Ear brings heat and humidity together. Duck is cooling, nourishing yin without drying; bean sprouts clear summer heat and damp, and carrot supports the spleen. Skinless and quickly stir-fried in little oil, it stays fresh and light.
Method
Prep 15 min · Cook 10 min- 1Cut the skinned duck breast into fine shreds and marinate with the soy sauce, sugar and cornflour for 10 minutes. Pick the tops and tails off the bean sprouts, then rinse and drain.
- 2Heat the oil in a wok, fry the ginger until fragrant, add the duck and stir-fry over high heat until it changes colour. Set aside.
- 3In the same wok stir-fry the carrot and bean sprouts over high heat for 1 minute. Return the duck, add the yellow chives and a pinch of salt, toss and serve while the sprouts are still crisp.
Cautions
- Bean sprouts are cooling; eat less if your digestion runs cold or you get loose stools.
Chef's tips
- Keep the heat high and the cooking brief or the sprouts go watery; skinned, trimmed roast duck can stand in for duck breast.
The TCM view
Duck is sweet, salty and slightly cool, nourishing yin and the stomach and draining water. Mung bean sprouts are sweet and cool, clearing summer heat, draining damp and resolving toxins. Carrot is sweet and neutral, strengthening the spleen and aiding digestion. A few yellow chives, pungent and warm, move qi and temper the coolness. It clears damp-heat without harming the spleen.
