Title: Stir-Fried Cooked Duck with Bamboo Shoot
Categories: Poultry
Yield: 4 Servings

2 c Cooked duck meat
2 c Fresh mushrooms
2 c Bamboo shoots
2 tb Oil
1 1/2 -(up to)
2 c Stock
1 tb Cornstarch
3 tb Water
1 ts Soy sauce
1 ts Salt
1/2 ts Sugar
1 ds Pepper

1. Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots.

2. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes.

3. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and
simmer only to heat through.

4. Meanwhile blend cornstarch, cold water, soy sauce, salt, sugar and
pepper to a paste. Then stir in to thicken sauce. Serve at once.

NOTE: Any leftover duck, whether it's white-simmered, red-cooked or
roasted, can be used in this recipe.

VARIATION: In step 3, add with the duck 2 tablespoons soy sauce, 1
teaspoon salt and a dash of pepper. Then, in step 4, omit all the
seasonings from the cornstarch paste.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.