💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › recipe167.… captured on 2022-07-16 at 16:51:14.
⬅️ Previous capture (2022-06-11)
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.03
Title: LIANG PAN YA T'IAO (SHREDDED ROAST DUCK SALAD
Categories: China, Salads, Poultry
Yield: 4 Servings
1/2 lb Duck meat
-(cooked or roasted)
1 lb Celery
1 ts Salt
1 1/2 c Bean sprouts
1/2 tb Mustard powder
-(to make paste)
2 tb Cold water
-(to make paste)
----------------------SEASONING SAUCE----------------------
1 1/2 tb Sesame paste
1/2 tb Soy sauce (light)
1 tb Soup stock
1/2 ts Sugar
1 ts Sesame oil
1/2 tb Roasted sesame seeds
Procedure:
1. Cut the duck into 1/3 inch wide, 1.1/2 inches long
shreds. Arrange on a plate in three sections.
2. Boil the celery in boiling water for 10 seconds.
Remove and plunge into cold water. Squeeze dry. Cut
into 1.1/2 inch long pieces. Place on the plate
between the duck.
3. Boil the bean sprouts in boiling water about 5
seconds. Plunge in cold water and squeeze after
cooling, place in the center of the plate.
4. Mix the mustard powder with cold water in a small
bowl. Keep in a warm place about 3 minutes, until the
mustard gets hot.
5. In another small bowl, combine all ingredients of
the seasoning sauce. Put the duck salad, the mustard,
and the seasoning on the table. Before eating pour the
seasoning sauce and mustard over the salad. Mix all
thoroughly until all is well coated. (You may dip the
duck or vegetables into the seasoning sauce or mustard
too.)
Posted by [Cookie Lady] Source: Pei Mei's Chinese
Cook Book Volume II Written by: Fu. Pei Mei Printed by
Chiu-Yu Printing Co. Ltd General Agency: T&S
Industrial Co. Ltd.
-----