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Duck, Sweet Potato, and Cabbage Stew


Duck, Sweet Potato, and Cabbage Stew
1/4 duck, chopped into one-inch pieces
2 Tablespoons light and dark soy sauce
1 teaspoon granulated sugar
2 Tablespoons vegetable oil
2 teaspoons peeled and minced fresh ginger
1 pound sweet potato, peeled and cut into one-inch cubes
1 pound Tianjin or pickled cabbage, rinsed and cubed
1 ounce dried bean threads, soaked, then cut into two-inch pieces
1/4 cup Shaoxing wine
2 Tablespoons cornstarch mixed with one-quarter cup cold water
1. Rinse duck, if needed, dry with paper towels, then toss with the soy sauces and the sugar and set aside for half an hour.
2. Heat wok, add oil, and stir-fry the duck with the minced ginger fr five minutes, then add two cups boiling water, reduce heat and simmer for fifteen minutes before adding the cubes of sweet potato, cover, and simmer for a half an hour.
3. Remove the cover, bring to the boil, add the cabbage and bean thread noodles and reduce the heat. Simmer for ten more minutes before bringing the contents back to the boil, then add the wine and cornstarch mixture, and stir until thickened somewhat before serving.

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