Title: Stir-Fry Duck and Asparagus
Categories: Poultry
Yield: 4 Servings

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

Cut the duck magret into strips (approximately 2 inches.) Cut asparagus spears into 2-inch 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

PHILLIPPE CHIN SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #DJ9349

From: Dave Drum Date: 22 Oct 97

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