Recipe - Stir-Fried Duck And Vegetables

3 Dried black mushrooms
1 Duck; 3 to 4 pounds
1 One half teaspoon Cornstarch
1 tablespoon Soy sauce
One half cup Bamboo shoots
One half cup Water chestnuts
2 tablespoon Oil
1 tablespoon Oil
One half cup Stock
1 tablespoon Sherry
1 teaspoon Salt

1. Soak dried mushrooms.

2. Remove meat from duck breast and legs and dice in 1inch cubes. Blend
cornstarch and soy sauce, then add to duck and toss gently. Let stand 30
minutes.

3. Dice bamboo shoots and soaked mushrooms. Slice water chestnuts.

4. Heat oil. Stirfry duck until its color changes (2 to 3 minutes), then
remove from pan. Drain fat from pan.

5. Heat remaining oil. Add mushrooms, bamboo shoots and water chestnuts;
stirfry 2 to 3 minutes.

6. Add stock, sherry and salt, and heat quickly; then cook, covered, 3
minutes, over medium heat. Return duck and simmer, covered, until done
(about 3 minutes more). Serve at once.

VARIATIONS:

1. Use only the duck breast and cut against the grain in 1/4inch
slices. Also cut vegetables in 1/4inch slices.

2. For the mushrooms, substitute 1 cup Chinese cabbage stems, cut in
1inch sections.

3. In step 2, omit the cornstarch and toss the duck instead in 1
tablespoon soy sauce and 1 tablespoon sherry. Then, at the very end of step
6, thicken sauce with a cornstarch paste made by blending 1 tablespoon
cornstarch and 3 tablespoons cold stock.

4. In step 6, add with the duck, One half cup almond meats, toasted.

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