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