Oriental Duck Mushroom Stir Fry with Basmati
Quick stir fry combining shredded cooked duck with shiitake mushrooms, spring onions, and ginger over basmati rice. Thai vegetables like pak choi and bok choi add crunch, while toasted cashews provide texture. Finished with a soy sauce drizzle for umami depth.
Ingredients
- ⅝ cups basmati rice
- 4 ½ oz cooked shredded duckchicken1:1poultry
similar texture when shredded
- 4 ½ oz Thai vegetables, choppedbok choi or pak choi onlyvariablevegetables
simplifies prep
- 3 ½ oz shiitake mushrooms, sliced
- 4 green onions, chopped
- soy sauce
- cashew nuts, toasted
- 1 tsp ginger, grated
- oil, for frying
Instructions
- 1
Cook the basmati rice in a pan for 10 minutes.
- 2
While rice cooks, chop the green onions and fry in hot oil.
- 3
Add the grated ginger to the pan.
- 4
Slice the shiitake mushrooms and Thai vegetables, then add to the pan and cook for about 3 minutes.
- 5
Drain the cooked rice and stir into the pan along with the shredded duck and toasted cashew nuts.
- 6
Serve with a drizzle of soy sauce.
Tips
Strain the rice thoroughly before adding to the stir fry to prevent clumping.
Toast cashews separately before adding for better flavor and texture retention.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a wok or pan.
Prep vegetables and cook rice up to 4 hours ahead. Shred duck in advance. Assemble and cook just before serving for best texture.
Serve hot directly from the pan or in bowls. Optional garnish with fresh cilantro or additional spring onions.
Common Mistakes
Do not overcook the vegetables to avoid losing their crunch and color.
Do not add soy sauce early to avoid over-salting before final plating.
Do not skip draining the rice to avoid a soggy final dish.
Substitutions
Nut-Free Alternatives
General Alternatives
simplifies prep