Stir-fried Cooked Duck With Bamboo Shoot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 2 | c | Cooked duck meat |
| 2 | c | Fresh mushrooms |
| 2 | c | Bamboo shoots |
| 2 | T | Oil |
| 1 1/2 | up to | |
| 2 | c | Stock |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 1 | t | Soy sauce |
| 1 | t | Salt |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
INSTRUCTIONS
Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and simmer only to heat through. Meanwhile blend cornstarch, cold water, soy sauce, salt, sugar and pepper to a paste. Then stir in to thicken sauce. Serve at once. NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe. VARIATION: In step 3, add with the duck 2 tablespoons soy sauce, 1 teaspoon salt and a dash of pepper. Then, in step 4, omit all the seasonings from the cornstarch paste. 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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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 125
Total Fat: 14.1g
Cholesterol: 131.9mg
Sodium: 2511.3mg
Potassium: 443.5mg
Carbohydrates: 15.1g
Fiber: 1.4g
Sugar: 5.3g
Protein: 32g