Duck fried rice

Yield: 4 Servings

Measure Ingredient
4 Dried black mushrooms
1 cup Cooked duck
½ pounds Chinese cabbage
1 Scallion stalk
4 cups Cold cooked rice
2 tablespoons Oil
2 tablespoons Soy sauce
1 tablespoon Sherry (up to)
3 tablespoons Oil
2 tablespoons Stock
½ teaspoon Salt

1. Soak dried mushrooms.

2. Cut cooked duck in 1-inch cubes. Dice Chinese cabbage. Mince scallion stalk. Slice soaked mushrooms.

3. Break up and separate the cold cooked rice, as in Step 1 of "Simple Fried Rice".

4. Heat oil. Add Chinese cabbage and stir-fry until softened (2 to 3 minutes).

5. Add duck, mushrooms, scallion, soy sauce and sherry. Stir-fry to heat through and blend (about 3 minutes more). Remove all ingredients from pan.

6. Heat remaining oil to smoking. Add rice and stir-fry to heat through completely.

7. Add stock; stir-fry 1 minute more. Return duck and vegetables and add salt; then stir-fry to heat through and blend (about 2 minutes more). Serve hot.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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