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Ingredients
- 3 tablespoons vegetable oil
- 1 small onion, thinly shredded
- 3 slices of fresh root ginger, thinly shredded
- 1 spring onion, thinly shredded
- 1 small carrot, thinly shredded
- 175g/6oz cooked duck meat, cut into thin strips
- 100g/4oz canned pineapple cut
- into small slices, drained, with
- 2 tablespoons syrup reserved 1⁄2 teaspoon salt
- 1 tablespoon red rice vinegar
- 1 teaspoon cornflour mixed to a paste with 11⁄2 teaspoons water
Instructions
- Heat the oil in a wok or large heavy frying pan. Add the onion and
stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry
for 1 minute. - Add the duck meat and pineapple to the wok together with the salt,
vinegar and reserved pineapple syrup. Stir until the mixture is well
blended. Add the cornflour paste, and stir for 1–2 minutes until the
sauce has thickened. Serve hot
