INGREDIENTS

INSTRUCTIONS

1. Soak dried mushrooms.
2. Remove meat from duck breast and legs and dice in 1-inch cubes. Blend
cornstarch and soy sauce, then add to duck and toss gently. Let stand 30
minutes.
3. Dice bamboo shoots and soaked mushrooms. Slice water chestnuts.
4. Heat oil. Stir-fry duck until its color changes (2 to 3 minutes), then
remove from pan. Drain fat from pan.
5. Heat remaining oil. Add mushrooms, bamboo shoots and water chestnuts;
stir-fry 2 to 3 minutes.
6. Add stock, sherry and salt, and heat quickly; then cook, covered, 3
minutes, over medium heat. Return duck and simmer, covered, until done
(about 3 minutes more). Serve at once.
   VARIATIONS:
1. Use only the duck breast and cut against the grain in 1/4-inch
slices. Also cut vegetables in 1/4-inch slices.
2. For the mushrooms, substitute 1 cup Chinese cabbage stems, cut in
1-inch sections.
3. In step 2, omit the cornstarch and toss the duck instead in 1
tablespoon soy sauce and 1 tablespoon sherry. Then, at the very end of step
6, thicken sauce with a cornstarch paste made by blending 1 tablespoon
cornstarch and 3 tablespoons cold stock.
4. In step 6, add with the duck, 1/2 cup almond meats, toasted.
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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