| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Tvfn | 1 | Servings | |
INGREDIENTS
| 1 | Duck magret, about 1 pound | |
| 1 | lb | Pencil asparagus |
| 1 | t | Cornstarch |
| 1 | Egg white | |
| 2 | T | Peanut oil |
| 1 | t | Grated ginger |
| 1 | T | Chopped garlic |
| 1 | Carrot, julienned | |
| 1 | c | Fresh bean sprouts |
| 2 | Chopped scallions | |
| 2 | T | Light soy sauce |
| 1 | T | Chopped cilantro |
| Salt and pepper |
INSTRUCTIONS
Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch pieces. In a mixing bowl, mix cornstarch, egg white and duck strips, set aside. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes. Add bean sprouts and scallions and cook for another three minutes. Add soy sauce and serve immediately. Garnish with chopped cilantro. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 243
Total Fat: 27.5g
Cholesterol: 0mg
Sodium: 420mg
Potassium: 571.3mg
Carbohydrates: 20.4g
Fiber: 4.2g
Sugar: 8g
Protein: 8.2g