Stir-fried duck and young ginger

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, .

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