Recipe - Lichee Duck

2 (up to)
3 tablespoon Peanut oil
10 ounce Barbecued duck (see recipe)
One fourth cup Sliced bamboo shoots
2 ounce Snow peas
4 Mushrooms; cut or sliced up
4 sl Fresh gingerroot
5 3/4" pieces green onion
1 cn (16oz) lichee nuts
One fourth (up to)
One half cup Light rice wine
One half teaspoon Garlic paste
1/3 teaspoon Salt
1/3 cup Basic stock (see seafood
soup w/ bean curd recipe)
1 pn White pepper
1 teaspoon Cornstarch dissolved in
One fourth cup Cold water
One fourth teaspoon Sugar

BASIC SWEET AND SOUR SAUCE
5 cup Basic stock
1 Lemon peel
1 Orange peel
1 small Onion
1 cup Vinegar
1/3 cup Brown sugar
1 tablespoon Sherry
2 tablespoon Tomato paste
2 tablespoon Cornstarch

Add the peanut oil to a heated wok and heat until nearly smoking. Add the
duck, vegetables and lichees. Stirfry for about 1 minute. Add the wine,
Basic Stock, and six seasonings. Stirfry 3 minutes longer. Mix in basic
sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved
cornstarch and stir over high heat until 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 the lemon peel, orange peel, and onion.
Return to a boil and add all the remaining ingredients except the
cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the
mixture. Bring to a boil over mediumhigh heat, stirring constantly 2 to 3
minutes until the sauce thickens.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON,D.C.

BEVERAGE: TSING TAO BEER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.