Lichee Duck
Categories: PoultryServes: 6 Servings
Ingredients:
- 2 -(up to)
- 3 tb Peanut oil
- 10 oz Barbecued duck (see recipe)
- 1/4 c Sliced bamboo shoots
- 2 oz Snow peas
- 4 Mushrooms; sliced
- 4 sl Fresh gingerroot
- 5 3/4" pieces green onion
- 1 cn (16-oz) lichee nuts
- 1/4 -(up to)
- 1/2 c Light rice wine
- 1/2 ts Garlic paste
- 1/3 ts Salt
- 1/3 c Basic stock (see seafood
- -soup w/ bean curd recipe)
- 1 pn White pepper
- 1 ts Cornstarch dissolved in
- 1/4 c Cold water
- 1/4 ts Sugar
Instructions:
-------------------------BASIC SWEET AND SOUR SAUCE-------------------------
5 c Basic stock
1 Lemon peel
1 Orange peel
1 sm Onion
1 c Vinegar
1/3 c Brown sugar
1 tb Sherry
2 tb Tomato paste
2 tb Cornstarch
Add the peanut oil to a heated wok and heat until nearly smoking. Add the
duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine,
Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic
sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved
cornstarch and stir over high heat until sauce thickens and all ingredients
are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce:
Bring the stock to a boil. Add the lemon peel, orange peel, and onion.
Return to a boil and add all the remaining ingredients except the
cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the
mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3
minutes until the sauce thickens.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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