| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked duck meat |
| 1/2 |
lb |
Bean sprouts |
| 1 |
tb |
Oyster sauce |
| 1 |
tb |
Sherry |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Bone and shred cooked duck. Blanch bean sprouts.
2. Combine oyster sauce, sherry, water and salt.
3. Heat oil. Add bean sprouts and stir-fry to heat (about 1/2 minute). Add
duck and stir-fry to heat through.
4. 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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