| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Fowl | 1 | Servings |
INGREDIENTS
| 1 | lb | Duck meat |
| 2 | tb | Oil |
| 1 | ts | Salt |
| 2 | tb | Soy sauce |
| 2 | Sticks celery | |
| 2 | oz | Fresh mushrooms |
| 4 | oz | Frozen peas |
| 1 | c | Stock |
| 2 | ts | Cornstarch |
| 3 | oz | Split; toasted almonds |
INSTRUCTIONS
Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 5 minutes. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened. Add the almonds and serve. Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on Nov 10, 1997
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