| 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.
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