| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 2 | c | Cooked duck meat |
| 1/2 | lb | Bean sprouts |
| 1 | T | Oyster sauce |
| 1 | T | Sherry |
| 2 | T | Water |
| 1/2 | t | Salt |
| 2 | T | Oil |
INSTRUCTIONS
Bone and shred cooked duck. Blanch bean sprouts. Combine oyster sauce, sherry, water and salt. Heat oil. Add bean sprouts and stir-fry to heat (about 1/2 minute). Add duck and stir-fry to heat through. Add oyster sauce mixture, stirring briefly to blend (about 1 minute). Serve at once. NOTE: Any leftover duck, whether it's white-simmered or red-cooked or roasted, can be used in this recipe. 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: 202
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 124.4mg
Sodium: 644.9mg
Potassium: 63.1mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.6g
Protein: 25.2g