Given the relative success of the rice dish from the night before, I wanted to have rice again the next night. I also happened to have a lot of leftovers and other ingredients that needed to be eaten soon. And so, stir fry (or really, fried rice, kinda).
1. Set it: making the rice takes the longest. I put about 3/4C rice with 2C water in my rice maker. This particular rice maker is exceedingly old. And was brought to me by my mother, who personally couriered it to me when I lived in St. Louis when she flew in to visit from New Jersey. It is the second weirdest thing my mother has put in her carry-on luggage on my behalf.
2. Heat it: Since I don’t have a wok or an oven that could get hot enough to really take advantage of the wok’s shape, it’s really all about surface area. My mother-in-law got me a 12-inch nonstick sauté pan for Christmas, and that would be perfect.
When it comes to non-stick, I really have no idea what the proper temperature should be. My mom always put the pans on high heat, so that’s what I do. But my non-stick pans all look like crap from the way I’m using them. So, this time, I put a touch of oil in this new non-stick and put it on medium-high for a while so it could build up heat a little more slowly.
3. Sauté it: I had two small heads of broccoli that I cut up the florets. And then I peeled the skin of the stalk (my favorite part), and that went in too. As it cooked, I would add a little bit of soy and a little bit of rice wine vinegar at a time. If you out it in all at once, the soy sauce seems to burn. I ended up adding the liquid in about three batches, with a total of about a quarter cup of each ingredient.
4. Reheat it: I shredded up the leftover duck that I had (maybe a third of a pound?), and added that once the broccoli started to soften. I added a dash of sesame oil because it’s delicious. And I wanted to add plum sauce or hoisin sauce because that’s what I think of when there’s Asian-ish duck. But I don’t have those sauces, so I used about 1-2T of Tonkatsu sauce, which I’m pretty sure is some derivative of plum and or hoisin sauce.
Keep stirring things around for a while to get the flavors to marry. If you wanted to make this a fried rice, you would add it now. Or, you could do what I did and serve it on top of rice
The dish was really filling and was a good way to eat the leftover duck. Duck, as easy as it is to cook, always seems to be an ingredient that you need to cherish, so I was worried about blowing it. But, the duck and rice combination was a good one, and it makes me think that the next time I make duck, I will have to try and do it mushu style.