Recipe - Liang Pan Ya Tiao (Shredded Roast Duck Salad)

One half pound Duck meat
(cooked or roasted)
1 pound Celery
1 teaspoon Salt
1 One half cup Bean sprouts
One half tablespoon Mustard powder
(to make paste)
2 tablespoon Cold water
(to make paste)

SEASONING SAUCE
1 One half tablespoon Sesame paste
One half tablespoon Soy sauce (light)
1 tablespoon Soup stock
One half teaspoon Sugar
1 teaspoon Sesame oil
One half tablespoon Roasted sesame seeds

Procedure:

1. Cut the duck into 1/3 inch wide, 1.One half inches long shreds. Arrange on a
plate in three sections.

2. Boil the celery in boiling water for 10 seconds.
Remove and plunge into cold water. Squeeze dry. Cut into 1.One half inch long
pieces. Place on the plate between the duck.

3. Boil the bean sprouts in boiling water about 5 seconds. Plunge in cold
water and squeeze after cooling, place in the center of the plate.

4. Mix the mustard powder with cold water in a small bowl. Keep in a warm
place about 3 minutes, until the mustard gets hot.

5. In another small bowl, combine all ingredients of the seasoning sauce.
Put the duck salad, the mustard, and the seasoning on the table. Before
eating pour the seasoning sauce and mustard over the salad. Mix all
thoroughly until all is well coated. (You may dip the duck or vegetables
into the seasoning sauce or mustard too.)

Posted by [Cookie Lady] Source: Pei Mei's Chinese Cook Book Volume II
Written by: Fu. Pei Mei Printed by ChiuYu Printing Co. Ltd General Agency:
T&S Industrial Co. Ltd.

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