Lichee duck

6 Servings

Ingredients

Quantity Ingredient
2 -(up to)
3 tablespoons Peanut oil
10 ounces Barbecued duck (see recipe)
¼ cup Sliced bamboo shoots
2 ounces Snow peas
4 Mushrooms; sliced
4 slices Fresh gingerroot
5 3/4\" pieces green onion
1 can (16-oz) lichee nuts (up to)
½ cup Light rice wine
½ teaspoon Garlic paste
⅓ teaspoon Salt
⅓ cup Basic stock (see seafood soup w/ bean curd recipe)
1 pinch White pepper
1 teaspoon Cornstarch dissolved in
¼ cup Cold water
¼ teaspoon Sugar
5 cups Basic stock
1 Lemon peel
1 Orange peel
1 small Onion
1 cup Vinegar
⅓ cup Brown sugar
1 tablespoon Sherry
2 tablespoons Tomato paste
2 tablespoons Cornstarch

Directions

BASIC SWEET AND SOUR SAUCE

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 ⅓ 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 <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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