Medifast Lean & Green Recipe: Orange Almond Duck Stir Fry

Discard the orange soda (don't worry about getting the duck dry, a little soda won't hurt if it goes in the wok).

Heat up the wok and put in the sesame oil, garlic, chives and ginger and stir in the duck (or other wild game meat) until it's lightly done throughout. The wok should be nice and hot, probably around 8 - 9 on your stove.

Put the first set of veggies into the wok, stir in gently but firmly. Bring the heat down to about 5 or 6 on your stove and cook for about 5 - 7 minutes or until the veggies are almost done. You can taste test it, the veggies should be JUST starting to get nice and crisp, but nowhere near mushy!

Now the first set of veggies you put in should be just about done and you'll put the last of your ingredients into the stir fry. Pour the peppers, mushrooms and bean sprouts into the wok and gently fold them into the stir fry. Turn the stove back up to around 7 to 9 so that you get a good, fast searing of the peppers. This will keep the mushrooms and sprouts from getting mushy as well. Cook for another 5 to 7 minutes until everything is done (taste test, veggies should be slightly crisp), then pour off almost all of the duck fat (this is personal preference, more or less fat is up to you). Finally, take the wok off of the heat and pour in the soy sauce. Toss the ingredients with the soy sauce until everything is nicely coated.

Serve hot!