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, .