Peking Duck Stir-Fried With Ginger And Green Onion

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Los Angeles Times


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This easy but elegant stir-fry is meant to save the cook time and let the duck shine. A 4-pound duck yields about 10 ounces of cooked flesh, so you'll have a little extra to tuck into your pancakes. Serve this stir-fry with rice or wrap in extra mandarin

1 1/2 cups (about 1/2 pound) roast Peking duck meat

2 tablespoons plum sauce

1 tablespoon Shaoxing rice wine or dry sherry

1 tablespoon light (regular) soy sauce

2 large whole green onions, cut on a steep bias into 2-inch-long pieces, each about 1/4 inch thick

2 tablespoons canola oil

Chubby 3/4-inch section fresh ginger, peeled and cut into slivers or fine julienne

1 rib celery, cut on the bias to match green onions but half as thick

1/2 carrot, halved lengthwise and cut to resemble celery but slightly thinner

1 heaping cup bean sprouts


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