Recipe - Duck Fried Rice

4 Dried black mushrooms
1 cup Cooked duck
One half pound Chinese cabbage
1 Scallion stalk
4 cup Cold cooked rice
2 tablespoon Oil
2 tablespoon Soy sauce
1 tablespoon Sherry
2 (up to)
3 tablespoon Oil
2 tablespoon Stock
One half teaspoon Salt

1. Soak dried mushrooms.

2. Cut cooked duck in 1inch cubes. Dice Chinese cabbage. Mince scallion
stalk. Slice soaked mushrooms.

3. Break up and separate the cold cooked rice, as in Step 1 of "Simple
Fried Rice".

4. Heat oil. Add Chinese cabbage and stirfry until softened (2 to 3
minutes).

5. Add duck, mushrooms, scallion, soy sauce and sherry. Stirfry to heat
through and blend (about 3 minutes more). Remove all ingredients from pan.

6. Heat remaining oil to smoking. Add rice and stirfry to heat through
completely.

7. Add stock; stirfry 1 minute more. Return duck and vegetables and add
salt; then stirfry to heat through and blend (about 2 minutes more). Serve
hot.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.