Recipe - Stir-Fried Duck And Young Ginger

1 Duck; 3 to 4 pounds
One fourth cup Fresh young ginger root
1 Scallion stalk
1 tablespoon Cornstarch
2 tablespoon Soy sauce
2 tablespoon Sherry
One half teaspoon Salt
2 tablespoon Oil

1. Remove meat from duck breast and legs and shred. Separately shred
ginger root.

2. Mince scallion stalk; then combine with cornstarch, soy sauce, sherry
and salt. Add to duck and toss gently. Let stand 30 minutes.

3. Heat oil. Add duck and stirfry until its color changes (about 2
minutes).

4. Add shredded ginger. Stirfry 3 minutes more. Serve at once.

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