| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Peanut oil |
| 2 |
|
Duck breast halves |
| 1 |
sm |
Red bell pepper; julienned |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Gingerroot; 4" piece |
| 3 |
tb |
Sherry wine |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
c |
Cinnamon basil, fresh |
|
|
Basil sprigs; garnish |
INSTRUCTIONS
"This colorful stir-fry draws from both Chinese and Southeast Asian
ingredients and is ideal for a light lunch if served with steamed basamati
rice or cooked noodles."
Skin and bone the duck breasts; slice into 1/2-inch strips. Peel and sliver
the gingerroot. Coarsely chop the basil.
Heat the peanut oil in a large, nonstick saute pan or wok over high heat.
When the oil is hot but not smoking add the duck and red pepper and cook,
stirring constantly, for 2 minutes. Add the garlic and ginger and cook 1
minute. Add the sherry, soy sauce, and chopped basil and cook for 1 minute,
stirring constantly. Remove from the heat and serve immediately, garnished
with the sprigs of basil.
Source: "Basil" by Janet Hazen
Posted to MM-Recipes Digest V3 #279
Date: Sat, 12 Oct 1996 13:43:05 +0000
From: Linda Place <placel@worldnet.att.net>
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