| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 1 |
c |
Cooked duck |
| 1/2 |
lb |
Chinese cabbage |
| 1 |
|
Scallion stalk |
| 4 |
c |
Cold cooked rice |
| 2 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry (up to) |
| 3 |
tb |
Oil |
| 2 |
tb |
Stock |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Cut cooked duck in 1-inch cubes. Dice Chinese cabbage. Mince scallion
stalk. Slice soaked mushrooms.
3. Break up and separate the cold cooked rice, as in Step 1 of "Simple
Fried Rice".
4. Heat oil. Add Chinese cabbage and stir-fry until softened (2 to 3
minutes).
5. Add duck, mushrooms, scallion, soy sauce and sherry. Stir-fry to heat
through and blend (about 3 minutes more). Remove all ingredients from pan.
6. Heat remaining oil to smoking. Add rice and stir-fry to heat through
completely.
7. Add stock; stir-fry 1 minute more. Return duck and vegetables and add
salt; then stir-fry to heat through and blend (about 2 minutes more). Serve
hot.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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