Stir-fried roast duck w/lichee fruit #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | -(up to) | |
| 2 | pounds | Roast duck |
| 1 | can | Lichee fruit |
| ¼ | pounds | Snow peas |
| 2 | slices | Fresh ginger root |
| ½ | cup | Chinese parsley |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Lichee juice |
Directions
1. Bone roast duck and cut in 1- by 2-inch strips.
2. Drain canned lichees, reserving juice. Stem snow peas. Separately mince ginger root and Chinese parsley.
3. Heat oil. Stir-fry ginger root a few times. Add snow peas and stir-fry until bright green. Remove from pan.
4. Heat remaining oil. Add duck strips and stir-fry a few times; then reduce heat to medium.
5. Add salt and lichee juice and heat through. Then gently stir in lichee fruit to heat through (about 1 minute).
6. Return snow peas, stir-frying only to reheat. Serve at once, garnished with minced parsley.
NOTE: Roast ducks can be purchased ready-cooked in Chinese groceries; or the recipe for Simple Roast Duck or Simmered Roast Duck can be used.
VARIATION: For the lichee fruit, substitute pineapple chunks.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .