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Duck With Young Ginger


Duck With Young Ginger
1 pair skinless and boneless duck breasts, sliced thinly
1 teaspoon coarse salt
2 Tablespoons cornstarch
6 water chestnuts, peeled and sliced
1 red pepper, pith and seeds removed, and cubed
2 scallions, cut in one-inch pieces
5 slices fresh young ginger, each quartered
19 fresh asparagus, cut in one-inch pieces
2 cups vegetable oil
½ cup chicken stock
2 Tablespoons Chinese rice wine
1 Tablespoons dark soy sauce
1 teaspoon Chinese white vinegar
1 teaspoon sesame oil
2 Teaspoons piquant chili oil

1. Toss the duck slices with the salt and cornstarch, and set them aside.
2. Mix water chestnuts, red pepper and scallion pieces and set them aside.
3. Blanch the asparagus in boiling water for one minute, then plunge them in ice water for one minute, and then drain them.
4. Next, drop the asparagus pieces in very hot oil for one minute, drain them on paper towels, and set them aside.
5. Mix wine, soy sauce, vinegar, sesame oil and the piquant oil, and set this aside.
6.Heat a wok or fry pan, add three tablespoons of oil, and stir-fry the duck slices for half a minute. Then add all the vegetable pieces and stir-fry one minute more before adding the fresh ginger and the soy mixture and stir-fry this for half a minute. Then serve on a preheated platter.

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