| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Poultry | 4 | Servings |
INGREDIENTS
| 3 | tb | Peanut oil |
| 2 | Duck breast halves | |
| 1 | sm | Red bell pepper; julienned |
| 3 | Cloves garlic; minced | |
| 1 | Gingerroot; 4" piece | |
| 3 | tb | Sherry wine |
| 2 | tb | Soy sauce |
| 1 1/2 | c | Cinnamon basil, fresh |
| Basil sprigs; garnish |
INSTRUCTIONS
"This colorful stir-fry draws from both Chinese and Southeast Asian ingredients and is ideal for a light lunch if served with steamed basamati rice or cooked noodles." Skin and bone the duck breasts; slice into 1/2-inch strips. Peel and sliver the gingerroot. Coarsely chop the basil. Heat the peanut oil in a large, nonstick saute 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. Source: "Basil" by Janet Hazen Posted to MM-Recipes Digest V3 #279 Date: Sat, 12 Oct 1996 13:43:05 +0000 From: Linda Place <placel@worldnet.att.net>
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