Stir-fried cooked duck with bamboo shoot

Yield: 4 Servings

Measure Ingredient
2 cups Cooked duck meat
2 cups Fresh mushrooms
2 cups Bamboo shoots
2 tablespoons Oil (up to)
2 cups Stock
1 tablespoon Cornstarch
3 tablespoons Water
1 teaspoon Soy sauce
1 teaspoon Salt
½ teaspoon Sugar
1 dash Pepper

1. Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots.

2. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes.

3. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and simmer only to heat through.

4. Meanwhile blend cornstarch, cold water, soy sauce, salt, sugar and pepper to a paste. Then stir in to thicken sauce. Serve at once.

NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe.

VARIATION: In step 3, add with the duck 2 tablespoons soy sauce, 1 teaspoon salt and a dash of pepper. Then, in step 4, omit all the seasonings from the cornstarch paste.

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

Similar recipes