8 treasures (China)

For 4 people
  • 200 g frozen small prawns
  • 30 g Mu Err mushrooms
  • 2 (à 300 g) Duck breasts
  • Salt
  • pepper
  • 200 g Carrots
  • 200 g small sugar snap peas
  • 200 g Mini-Paksoy
  • 125 g Bean sprouts
  • 150 g fresh cobs
  • 3 EL Sesame oil
  • 150 g frozen water chestnuts
  • five-spice powder
  • 6 EL Soy sauce
30 minutes
Rinse the shrimp andlet it thaw. Rinse the mushrooms and soak them covered with water for about 30 minutes. Wash the duck breast, pat dry, season with salt and pepper. Fry the skin side in a hot pan for about 5 minutes, then fry on the meat side for another 5 minutes. Fry in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10-15 minutes. Peel and wash the carrots and cut into sticks. Clean and wash the sugar snap peas. Wash paksoy and cut in half. Wash and drain the bean sprouts. Wash the baby corn and cut in half lengthways. Heat the oil in a wok. Fry the cobs, carrots and water chestnuts for 2-3 minutes. Drain the mushrooms and pluck them a little smaller. Add the mushrooms, bean sprouts and sugar snap peas, fry for another 2 minutes. Add the prawns and paksoy, fry for 2-3 minutes. Season everything with spice powder. Pour in the soy sauce, bring to the boil. Season to taste with salt and pepper. Remove the duck breast and cut into slices. Arrange the vegetables and duck breast on a platter
10 minutes waiting time
1 Person approx.:
  • 570 kcal
  • 2390 kJ
  • 44 g protein
  • 35 g fat
  • 19 g carbohydrates


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