| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Tvfn |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Duck magret (about 1 pound) |
| 1 |
lb |
Pencil asparagus |
| 1 |
ts |
Cornstarch |
| 1 |
|
Egg white |
| 2 |
tb |
Peanut oil |
| 1 |
ts |
Grated ginger |
| 1 |
tb |
Chopped garlic |
| 1 |
lg |
Carrot, julienned |
| 1 |
c |
Fresh bean sprouts |
| 2 |
|
Chopped scallions |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Chopped cilantro |
|
|
Salt and pepper |
|
4 |
servings |
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:
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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