R & D
ORIENTAL DUCK AND MUSHROOM STIR FRY
Chop 4 spring onions and fry in a little hot oil adding 1 teaspoon of freshly grated ginger.
Slice 100g Shitake mushrooms and 125g Thai vegetables, perhaps including pak choi, peanut shoots and bok choi, add to pan and heat about 3 minutes.
Stir in the Tilda Mushroom rice with 125g shredded, cooked duck and a handful of toasted cashew nuts.
Serve with a drizzle of soy sauce.
1 Pack of Devbhoomi Basmati rice
125g Cooked shredded duck
125g Thai vegetables
100g Shitake mushrooms
4 spring onions
Handful cashew nuts
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