| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck, 3 to 4 pounds | |
| 1/4 | c | Fresh young ginger root |
| 1 | Scallion stalk | |
| 1 | T | Cornstarch |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 2 | T | Oil |
INSTRUCTIONS
Remove meat from duck breast and legs and shred. Separately shred ginger root. Mince scallion stalk; then combine with cornstarch, soy sauce, sherry and salt. Add to duck and toss gently. Let stand 30 minutes. Heat oil. Add duck and stir-fry until its color changes (about 2 minutes). Add shredded ginger. Stir-fry 3 minutes more. Serve at once. 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: 102
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 56.7mg
Sodium: 574.6mg
Potassium: 67.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 2.6g