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Ingredientes
- 2 x -(up to)
- 3 Tbsp. Peanut oil
- 10 ounce Barbecued duck (see recipe)
- 1/4 c. Sliced bamboo shoots
- 2 ounce Snow peas
- 4 x Mushrooms, sliced
- 4 slc Fresh gingerroot
- 5 x 3/4" pcs green onion
- 1 can (16-ounce) lichee nuts
- 1/4 x -(up to)
- 1/2 c. Light rice wine
- 1/2 tsp Garlic paste
- 1/3 tsp Salt
- 1/3 c. Basic stock (see seafood soup w/ bean curd recipe)
- 1 pch White pepper
- 1 tsp Cornstarch dissolved in
- 1/4 c. Cool water
- 1/4 tsp Sugar
- 5 c. Basic stock
- 1 x Lemon peel
- 1 x Orange peel
- 1 sm Onion
- 1 c. Vinegar
- 1/3 c. Brown sugar
- 1 Tbsp. Sherry
- 2 Tbsp. Tomato paste
- 2 Tbsp. Cornstarch
Direcciones
- Add in the peanut oil to a heated wok and heat till nearly smoking. Add in the duck, vegetables and lichees. Stir-fry for about 1 minute. Add in the wine, Basic Stock, and six seasonings. Stir-fry 3 min longer. Fold in basic sweet and sour sauce thoroughly for 4 or possibly 5 seconds. Add in the dissolved cornstarch and stir over high heat till 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 in the lemon peel, orange peel, and onion.
- Return to a boil and add in all the remaining ingredients except the cornstarch. Dissolve the cornstarch in 1/3 c. cool water and add in to the mix. Bring to a boil over medium-high heat, stirring constantly 2 to 3 min till the sauce thickens.
- BEVERAGE: TSING TAO BEER
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 65 | 35% |
| Total Fat 7.34g | 9% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 876mg | 37% |
| Potassium 308mg | 9% |
| Total Carbs 20.02g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 13.7g | 9% |
| Protein 3.6g | 6% |
