Recipe - Stirfry Duck And Asparagus

1 lg Duck magret (about 1 pound)
1 pound Pencil asparagus
1 teaspoon Cornstarch
1 Egg white
2 tablespoon Peanut oil
1 teaspoon Grated ginger
1 tablespoon Chopped garlic
1 lg Carrot, julienned
1 cup Fresh bean sprouts
2 Chopped scallions
2 tablespoon Light soy sauce
1 tablespoon Chopped cilantro
Salt and pepper

Cut the duck magret into strips (approximately 2 inches.) Cut asparagus
spears into 2inch pieces. In a mixing bowl, mix cornstarch, egg white and
duck strips, set aside. In a large wok over high heat, heat the oil and add
the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6
minutes. Add bean sprouts and scallions and cook for another three minutes.
Add soy sauce and serve immediately. Garnish with chopped cilantro. Yield:
4 servings

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97