Esta es una exhibición prevé de cómo se va ver la receta de 'Lichee Duck' imprimido.

Receta Lichee Duck
by Global Cookbook

Lichee Duck
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

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

  1. 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.
  2. 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.
  3. BEVERAGE: TSING TAO BEER