| 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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