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Ingredientes
- 8 x Mandarin Pancakes (see recipe)
- Â Â (or possibly frzn spring roll wrappers, thawed)
- 1/4 c. dry lily buds
- 1/4 c. dry wood ear mushrooms
- 1 whl barbecued duck breast (see comments below)
- 2 Tbsp. peanut or possibly corn oil
- 2 x extra-large Large eggs beaten
- 1/2 tsp salt
- 1 tsp finely-chopped peeled fresh ginger
- 1 c. julienned peeled carrot
- 1Â 1/2 c. finely-shredded green or possibly napa cabbage
- 1/4 tsp sugar
- Â Â A big healthy pinch freshly-grnd white pepper
- 1 Tbsp. Chinese rice wine or possibly dry sherry
- 2 tsp soy sauce or possibly to taste
- 1 tsp Asian sesame oil
- 2 x green (spring) onions finely slivered
- Â Â Fresh cilantro (fresh coriander) leaves for garnish
- Â Â Hoisin sauce for serving
Direcciones
- If you are making homemade pancakes, prepare them in advance and keep hot.
- Place the lily buds and mushrooms in separate small bowls. Add in hot water to cover to each bowl and let stand till soft and pliable, about 10 min. Drain both bowls. Healthy pinch off and throw away the hard tips from the lily buds; set aside. Healthy pinch off and throw away the hard centers from the mushrooms. Tightly roll up each mushroom, then cut crosswise into thin slivers. Set the lily buds and mushrooms aside.
- Cut the breast meat from the duck bones and throw away the bones. Using a paper towel, pat the excess grease from the breast. Cut the breast with the skin into julienned strips about 3/8-inch wide. Set aside.
- Place a wok over medium-high heat. When it is warm, add in 1 Tbsp. of the oil. When the oil is warm, add in the Large eggs and stir to scramble. Cook, stirring, till soft-cooked, 1 to 2 min. Transfer the Large eggs to a plate, break them up into small morsels and set aside.
- Add in the remaining 1 Tbsp. oil to the wok. When the oil is warm, add in the salt, ginger, carrot, cabbage and the reserved lily buds and wood ear mushrooms; stir-fry till the cabbage begins to wilt, about 2 min. Add in the sugar, white pepper, rice wine or possibly sherry, soy sauce and reserved duck strips; stir-fry till fragrant and thoroughly mixed, about 1 minute. Stir in the sesame oil, then gently mix in the Large eggs. Transfer the mix to a warmed platter. Top with the green onions and cilantro leaves.
- Place the hoisin sauce in a small serving saucer. Set out the steamer basket or possibly plate of pancakes or possibly a plate of spring roll wrappers.
- To eat, smear 1 to 2 tsp. hoisin sauce across the middle of a pancake. Spread 2 to 3 Tbsp. filling over the sauce. Fold two opposite sides over and the bottom edge up to contain the filling and eat out of hand.
- This recipe yields 8 servings.
- Comments: This variation of the popular mu shu pork is made with the Cantonese barbecued duck available at most Chinese delicatessens. Use only the breast meat from the duck for this simple recipe and reserve the rest for another use. Alternatively, you can marinate and grill a fresh duck breast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 8 servings | |
| Calories 30 | |
| Calories from Fat 16 | 53% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Potassium 78mg | 2% |
| Total Carbs 2.35g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.01g | 1% |
| Protein 0.94g | 2% |
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