| 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 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Remove meat from duck breast and legs and shred. Separately shred
ginger root.
2. Mince scallion stalk; then combine with cornstarch, soy sauce, sherry
and salt. Add to duck and toss gently. Let stand 30 minutes.
3. Heat oil. Add duck and stir-fry until its color changes (about 2
minutes).
4. 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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