Duck & Vegetable Stir-Fry

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Duck & Vegetable Stir-Fry

Duck & Vegetable Stir-Fry

Leftover dark meats, such as duck, goose or turkey thighs, marry well with spicy chile-garlic sauce and lots of fresh ginger. Serve this savory stir-fry with steamed rice or Asian noodles.

Serves 4

Prep Time 30 min

Total Time 30 min.


  • 2 tablespoon chile-garlic sauce
  • 1 tablespoon rice-wine vinegar or distilled white vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoon water
  • 2 teaspoons peanut oil, or canola oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoon finely chopped fresh ginger
  • 3 cups broccoli florets, (1 large head)
  • 3 cups sliced bok choy, (3 stalks)
  • 1 cup sliced shiitake mushrooms
  • 2 cups cooked dark poultry meat, such as duck, goose or turkey thighs

Cooking Directions

Step 1

Stir together chile-garlic sauce, vinegar, soy sauce, cornstarch and water in a small bowl.

Step 2

Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1 minute. Add poultry meat and stir until heated through. Add the reserved chile-garlic sauce mixture and stir until slightly thickened, about 1 minute. Serve immediately.