Liang Pan Ya T'iao (Shredded Roast Duck Salad)
Ingredients:
- 1/2 lbs duck meat (cooked or roasted)
- 1 lbs celery
- 1 tsp salt
- 1 1/2 cup bean sprouts
- 1/2 Tbsp mustard powder (to make paste)
- 2 Tbsp cold water (to make paste)
Seasoning Sauce Ingredients:
- 1 1/2 Tbsp sesame paste
- 1/2 Tbsp soy sauce (light)
- 1 Tbsp soup stock
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1/2 Tbsp roasted sesame seeds
Preparation:
Cut the duck into 1/3 inch wide, 1.1/2 inches long shreds. Arrange on a plate in three sections.
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.
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.
Mix the mustard powder with cold water in a small bowl. Keep in a warm place about 3 minutes, until the mustard gets hot.
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.
Servings: 4Source:
Submitted by: Recipe Group Member
Date:
