Lichee duck
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 3 | tablespoons | Peanut oil |
| 10 | ounces | Barbecued duck (see recipe) |
| ¼ | cup | Sliced bamboo shoots |
| 2 | ounces | Snow peas |
| 4 | Mushrooms; sliced | |
| 4 | slices | Fresh gingerroot |
| 5 | 3/4\" pieces green onion | |
| 1 | can | (16-oz) lichee nuts (up to) |
| ½ | cup | Light rice wine |
| ½ | teaspoon | Garlic paste |
| ⅓ | teaspoon | Salt |
| ⅓ | cup | Basic stock (see seafood soup w/ bean curd recipe) |
| 1 | pinch | White pepper |
| 1 | teaspoon | Cornstarch dissolved in |
| ¼ | cup | Cold water |
| ¼ | teaspoon | Sugar |
| 5 | cups | Basic stock |
| 1 | Lemon peel | |
| 1 | Orange peel | |
| 1 | small | Onion |
| 1 | cup | Vinegar |
| ⅓ | cup | Brown sugar |
| 1 | tablespoon | Sherry |
| 2 | tablespoons | Tomato paste |
| 2 | tablespoons | Cornstarch |
Directions
BASIC SWEET AND SOUR SAUCE
Add the peanut oil to a heated wok and heat until nearly smoking. Add the duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine, Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved cornstarch and stir over high heat until sauce thickens and all ingredients are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce: Bring the stock to a boil. Add the lemon peel, orange peel, and onion.
Return to a boil and add all the remaining ingredients except the cornstarch. Dissolve the cornstarch in ⅓ cup cold water and add to the mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3 minutes until the sauce thickens.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .