| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked duck meat |
| 2 |
c |
Fresh mushrooms |
| 2 |
c |
Bamboo shoots |
| 2 |
tb |
Oil (up to) |
| 2 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots.
2. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes.
3. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and
simmer only to heat through.
4. 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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