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Fish Lips and Barbecued Duck
|Fish Lips and Barbecued Duck|
2 Tablespoons vegetable oil
3 sliced fresh ginger, peeled and slivered
2 cloves fresh garlic, peeled and sliced thin
2 scallions, angle sliced, half the greens set aside for garnish
5 Chinese black mushrooms, soaked, then discard their stems and slice them thinly
1 carrot, peeled and slivered, then simmered in half cup of Chicken or fish stock
1/4 barbecued duck, chopped into one-inch pieces
½ pound frozen fish lips, or fresh ones prepared as discussed above, and cut into one- to one and a half-inch pieces
½ teaspoon coarse salt
1 teaspoon granulated sugar
1 Tablespoon thin soy sauce
1 Tablespoon oyster sauce
½ teaspoon sesame oil
2 Tablespoons cornstarch in one-quarter cup cold water or stock
1. Heat oil, and when hot, add the ginger, garlic, and the white part of the scallion and stir-fry for one minute until very fragrant.
2. Add the sliced black mushrooms, carrot slices, and the duck pieces, and stir well for one minute; then add the fish lips and stir for another minute or until they are hot.
3. Next add the salt, sugar, soy and oyster sauces, and the sesame oil, and stir well before adding the cornstarch and water mixture. Bring this to the boil and stir until thickened, then serve in a pre-heated bowl.