Preparation:

Skin and bone the duck breasts; slice into 1/2-inch strips. Peel and sliver the gingerroo Tbsp Coarsely chop the basil.

Heat the peanut oil in a large, nonstick sauté pan or wok over high heat. When the oil is hot but not smoking add the duck and red pepper and cook, stirring constantly, for 2 minutes. Add the garlic and ginger and cook 1 minute.

Add the sherry, soy sauce, and chopped basil and cook for 1 minute, stirring constantly. Remove from the heat and serve immediately, garnished with the sprigs of basil.

Servings: 4
Source: "Basil" by Janet Hazen
Source:
Submitted by: Recipe Group Member
Date:

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