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Stir-Fried Cooked Duck With Bamboo Shoots |
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Serves: 4
Print this Recipe
2 cups cooked duck meat
2 cups fresh mushrooms
2 cups bamboo shoots
2 tablespoons oil
1 1/2 to 2 cups Stock, Chicken or favorite stock
1 tablespoon cornstarch
3 tablespoons water
1 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon sugar
Dash 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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