Lichee Duck
| Yield: | 6 Servings |
| Categories: | Poultry |
| 2 | -(up to) | |
| 3 | tb | Peanut oil |
| 10 | oz | Barbecued duck (see recipe) |
| 1/4 | c | Sliced bamboo shoots |
| 2 | oz | Snow peas |
| 4 | Mushrooms; sliced | |
| 4 | sl | Fresh gingerroot |
| 5 | 3/4" pieces green onion | |
| 1 | cn | (16-oz) lichee nuts |
| 1/4 | -(up to) | |
| 1/2 | c | Light rice wine |
| 1/2 | ts | Garlic paste |
| 1/3 | ts | Salt |
| 1/3 | c | Basic stock (see seafood soup w/ bean curd recipe) |
| 1 | pn | White pepper |
| 1 | ts | Cornstarch dissolved in |
| 1/4 | c | Cold water |
| 1/4 | ts | Sugar |
| BASIC SWEET AND SOUR SAUCE | ||
| 5 | c | Basic stock |
| 1 | Lemon peel | |
| 1 | Orange peel | |
| 1 | sm | Onion |
| 1 | c | Vinegar |
| 1/3 | c | Brown sugar |
| 1 | tb | Sherry |
| 2 | tb | Tomato paste |
| 2 | tb | Cornstarch |
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