Stirfry duck and asparagus

1 Servings

Ingredients

QuantityIngredient
1largeDuck magret (about 1 pound)
1poundsPencil asparagus
1teaspoonCornstarch
1Egg white
2tablespoonsPeanut oil
1teaspoonGrated ginger
1tablespoonChopped garlic
1largeCarrot, julienned
1cupFresh bean sprouts
2Chopped scallions
2tablespoonsLight soy sauce
1tablespoonChopped cilantro
Salt and pepper
4 servings

Directions

Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch pieces. In a mixing bowl, mix cornstarch, egg white and duck strips, set aside. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes. Add bean sprouts and scallions and cook for another three minutes.

Add soy sauce and serve immediately. Garnish with chopped cilantro. Yield: Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97