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Stirfried duck with bok choy & snowpeas


  • Heat a little oil in a wok (or large non-stick pan) and gently saute the garlic, ginger and red onion until tender. Add the snowpeas with the spring onions and bok choy. Briefly toss and then add the chicken stock, Hoisin, the duck and a little of the duck stock. Mix well and cook, covered, to warm through.
  • Serve the duck and vegies on a bed of steamed rice with the sauce spooned over the top.


  • vegetable oil
  • 1 large garlic clove, crushed
  • ½ tspn grated fresh ginger
  • ½ large red onion, cut into small wedges
  • 12 snowpeas, topped & tailed, cut as needed
  • 4 spring (green) onions, cut into lengths
  • 2 bunches bok choy, cleaned & cut as needed
  • ¼ cup chicken stock
  • a splash of Hoisin sauce
  • 1 bought Chinese BBQ duck with the stock, cut into pieces

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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