| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | -(up to) | |
| 2 | lb | Roast duck |
| 1 | cn | Lichee fruit |
| 1/4 | lb | Snow peas |
| 2 | sl | Fresh ginger root |
| 1/2 | c | Chinese parsley |
| 2 | tb | Oil |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Lichee juice |
INSTRUCTIONS
1. Bone roast duck and cut in 1- by 2-inch strips. 2. Drain canned lichees, reserving juice. Stem snow peas. Separately mince ginger root and Chinese parsley. 3. Heat oil. Stir-fry ginger root a few times. Add snow peas and stir-fry until bright green. Remove from pan. 4. Heat remaining oil. Add duck strips and stir-fry a few times; then reduce heat to medium. 5. Add salt and lichee juice and heat through. Then gently stir in lichee fruit to heat through (about 1 minute). 6. Return snow peas, stir-frying only to reheat. Serve at once, garnished with minced parsley. NOTE: Roast ducks can be purchased ready-cooked in Chinese groceries; or the recipe for Simple Roast Duck or Simmered Roast Duck can be used. VARIATION: For the lichee fruit, substitute pineapple chunks. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”