| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | 1 | Servings | |
INGREDIENTS
| 2 | tb | Peanut oil |
| 2 | oz | Roasted duck; shredded |
| 1/2 | ts | Garlic; finely chopped |
| 1/2 | ts | Ginger; finely chopped |
| 1/8 | ts | Sambal chili paste |
| 1 | ts | Chinese black vinegar |
| 1 | ts | Chinese black soy sauce |
| 6 | oz | Rice noodles; sliced in 2-inch strips |
| 1 | oz | Dried cranberries; soaked in 1/4 cup water |
| 1 | ts | Oyster sauce |
| 1 | Head baby bok choy; leaves separated | |
| 1/3 | c | Chicken stock; (up to 1/2) |
| Salt and pepper |
INSTRUCTIONS
In a very hot wok or saute pan heat peanut oil until smoking. Add duck and cook until semi-crispy. Add garlic, ginger, chili paste, vinegar, soy sauce, rice noodles, drained cranberries, and oyster sauce and saute gently for about 1 minute. Add bok choy and chicken stock and continue to cook and stir without breaking noodles for 3 minutes. Season to taste with salt and pepper. Serve in a deep, wide soup bowl with chopsticks. Yield: 1 to 2 servings Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net> on Jan 22, 1998
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