- 2 tbsp olive oil
- 100g/3½oz mangetout, cut in half lengthways
- 100g/3½oz baby sweetcorn, cut in half lengthways
- 55g/2oz cashew nuts
- 150g/5oz duck breast, thinly sliced
- 1 tbsp honey
- 2 tsp soy sauce
- ½ tsp freshly ground black pepper
- 2 tbsp sesame seeds
- Heat the oil in a wok until smoking. Add the mangetout, sweetcorn and cashew nuts and fry for 3-4 minutes, or until the vegetables are tender but retaining a bit of bite.
- Add the duck breast slices to the wok and stir fry for 1-2 minutes, then add the rest of the ingredients. Cook until the sauce is reduced and sticky, and the duck is cooked to your liking.
- Pile the stir-fry onto a serving plate and serve.