Title: Rice Noodles with Roast Duck
Categories: None
Yield: 1 Servings

2 tb Peanut oil
2 oz Roasted duck; shredded
1/2 ts Garlic; finely chopped
1/2 ts Ginger; finely chopped
1/8 ts Sambal chili paste
1 ts Chinese black vinegar
1 ts Chinese black soy sauce
6 oz Rice noodles; sliced in
-2-inch strips
1 oz Dried cranberries; soaked in
-1/4 cup water
1 ts Oyster sauce
1 Head baby bok choy; leaves
-separated
1/3 c Chicken stock; (up to 1/2)
Salt and pepper

In a very hot wok or saute pan heat peanut oil until smoking. Add duck and
cook until semi-crispy. Add garlic, ginger, chili paste, vinegar, soy
sauce, rice noodles, drained cranberries, and oyster sauce and saute gently
for about 1 minute. Add bok choy and chicken stock and continue to cook and
stir without breaking noodles for 3 minutes. Season to taste with salt and
pepper. Serve in a deep, wide soup bowl with chopsticks.

Yield: 1 to 2 servings

Posted to recipelu-digest Volume 01 Number 578 by molony
on Jan 22, 1998