Recipe - Rice Noodles With Roast Duck

2 tablespoon Peanut oil
2 ounce Roasted duck; shredded
One half teaspoon Garlic; finely chopped
One half teaspoon Ginger; finely chopped
1/8 teaspoon Sambal chili paste
1 teaspoon Chinese black vinegar
1 teaspoon Chinese black soy sauce
6 ounce Rice noodles; cut or sliced up in
2inch strips
1 ounce Dried cranberries; soaked in
One fourth cup water
1 teaspoon Oyster sauce
1 Head baby bok choy; leaves
separated
1/3 cup Chicken stock; (up to 1/2)
Salt and pepper

In a very hot wok or saute pan heat peanut oil until smoking. Add duck and
cook until semicrispy. Add garlic, ginger, chili paste, vinegar, soy
sauce, rice noodles, drained cranberries, and oyster sauce and saute gently
for about 1 minute. Add bok choy and chicken stock and continue to cook and
stir without breaking noodles for 3 minutes. Season to taste with salt and
pepper. Serve in a deep, wide soup bowl with chopsticks.

Yield: 1 to 2 servings

Posted to recipeludigest Volume 01 Number 578 by molony molony@scsn.net
on Jan 22, 1998