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Title: Stirfry Duck and Asparagus Categories: Tvfn Yield: 1 Servings 1 lg Duck magret (about 1 pound) 1 lb Pencil asparagus 1 ts Cornstarch 1 Egg white 2 tb Peanut oil 1 ts Grated ginger 1 tb Chopped garlic 1 lg Carrot, julienned 1 c Fresh bean sprouts 2 Chopped scallions 2 tb Light soy sauce 1 tb Chopped cilantro Salt and pepper 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: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" |