Learn the art of the stir-fry with award-winning chef and cookbook author Ching-He Huang’s newest collection of recipes. You’ll bulk up your general knowledge of high-heat cooking, plus tips on techniques and grocery shopping, all while focusing on making healthy food, fast. This hoisin duck stir-fry is an elegant way to serve up wok-fired fare tonight. 

This is a delicious stir-fry using duck breast fillets. I usually like to serve it for a Chinese-style feast post-Christmas on Boxing Day. It’s fuss-free and the five-spice duck together with the pomegranate bring a spicy, fruity note that continues the celebrations. There may seem like a long list of ingredients, but I promise it’s dead easy.

Reprinted with permission from Stir Crazy