Stirfry duck and asparagus

Yield: 1 Servings

Measure Ingredient
1 large Duck magret (about 1 pound)
1 pounds Pencil asparagus
1 teaspoon Cornstarch
1 \N Egg white
2 tablespoons Peanut oil
1 teaspoon Grated ginger
1 tablespoon Chopped garlic
1 large Carrot, julienned
1 cup Fresh bean sprouts
2 \N Chopped scallions
2 tablespoons Light soy sauce
1 tablespoon Chopped cilantro
\N \N Salt and pepper
\N 4 servings

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

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