Serves: 4
Total Calories: 91

1 duck (3 to 4 pounds)
1/4 cup fresh young ginger root
1 stalk scallion
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
2 tablespoons oils

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 stir-fry until its color changes (about 2 minutes).

4. Add shredded ginger. Stir-fry 3 minutes more. Serve at once.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 91
Calories from Fat: 68

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
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Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
Braised Duck With Potatoes
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Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
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Drunken Duck II
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Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
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Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
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Red-Cooked Duck With Five Spices
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Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
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Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
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