Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Duck; 3 to 4 pounds |
| ¼ cup | Fresh young ginger root |
| 1 | Scallion stalk |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Sherry |
| ½ teaspoon | Salt |
| 2 tablespoons | Oil |
1. Remove meat from duck breast and legs and shred. Separately shred ginger root.
2. Mince scallion stalk; then combine with cornstarch, soy sauce, sherry and salt. Add to duck and toss gently. Let stand 30 minutes.
3. Heat oil. Add duck and stir-fry until its color changes (about 2 minutes).
4. Add shredded ginger. Stir-fry 3 minutes more. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .