| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
tb |
Peanut oil |
| 10 |
oz |
Barbecued duck (see recipe) |
| 1/4 |
c |
Sliced bamboo shoots |
| 2 |
oz |
Snow peas |
| 4 |
|
Mushrooms; sliced |
| 4 |
sl |
Fresh gingerroot |
| 5 |
|
3/4" pieces green onion |
| 1 |
cn |
(16-oz) lichee nuts (up to) |
| 1/2 |
c |
Light rice wine |
| 1/2 |
ts |
Garlic paste |
| 1/3 |
ts |
Salt |
| 1/3 |
c |
Basic stock (see seafood soup w/ bean curd recipe) |
| 1 |
pn |
White pepper |
| 1 |
ts |
Cornstarch dissolved in |
| 1/4 |
c |
Cold water |
| 1/4 |
ts |
Sugar |
| 5 |
c |
Basic stock |
| 1 |
|
Lemon peel |
| 1 |
|
Orange peel |
| 1 |
sm |
Onion |
| 1 |
c |
Vinegar |
| 1/3 |
c |
Brown sugar |
| 1 |
tb |
Sherry |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
BASIC SWEET AND SOUR SAUCE
Add the peanut oil to a heated wok and heat until nearly smoking. Add the
duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine,
Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic
sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved
cornstarch and stir over high heat until sauce thickens and all ingredients
are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce:
Bring the stock to a boil. Add the lemon peel, orange peel, and onion.
Return to a boil and add all the remaining ingredients except the
cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the
mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3
minutes until the sauce thickens.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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