Liang pan ya t'iao (shredded roast duck salad)

Yield: 4 Servings

Measure Ingredient
½ pounds Duck meat (cooked or roasted)
1 pounds Celery
1 teaspoon Salt
1½ cup Bean sprouts
½ tablespoon Mustard powder (to make paste)
2 tablespoons Cold water (to make paste)
1½ tablespoon Sesame paste
½ tablespoon Soy sauce (light)
1 tablespoon Soup stock
½ teaspoon Sugar
1 teaspoon Sesame oil
½ tablespoon Roasted sesame seeds



1. Cut the duck into ⅓ inch wide, 1⅒/2 inches long shreds. Arrange on a plate in three sections.

2. Boil the celery in boiling water for 10 seconds.

Remove and plunge into cold water. Squeeze dry. Cut into 1⅒/2 inch long pieces. Place on the plate between the duck.

3. Boil the bean sprouts in boiling water about 5 seconds. Plunge in cold water and squeeze after cooling, place in the center of the plate.

4. Mix the mustard powder with cold water in a small bowl. Keep in a warm place about 3 minutes, until the mustard gets hot.

5. In another small bowl, combine all ingredients of the seasoning sauce.

Put the duck salad, the mustard, and the seasoning on the table. Before eating pour the seasoning sauce and mustard over the salad. Mix all thoroughly until all is well coated. (You may dip the duck or vegetables into the seasoning sauce or mustard too.) Posted by [Cookie Lady] Source: Pei Mei's Chinese Cook Book Volume II Written by: Fu. Pei Mei Printed by Chiu-Yu Printing Co. Ltd General Agency: T&S Industrial Co. Ltd.


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