Stirfry Duck and Asparagus

Posted Nov 3rd, 2007

Author Dining Smart

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Category Duck

1 Large duck magret (about 1 pound)

1 Pound pencil asparagus

1 Teaspoon cornstarch

1 egg white

2 Tablespoons peanut oil

1 Teaspoon grated ginger

1 Tablespoon chopped garlic

1 Large carrot — julienned

1 Cup fresh bean sprouts

2 chopped scallions

2 Tablespoons light soy sauce

1 Tablespoon 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.

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