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Barbecued Duck With Vegetables And Pasta

Chef.at.Home's picture
Ingredients
  Baby bok choy 2
  Corkscrew pasta 8 Ounce
  Vegetable oil 1 Tablespoon
  Minced ginger 1 Teaspoon (Fresh)
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Soy sauce 1 1⁄2 Tablespoon
  Wine/Dry sherry 1 Tablespoon (Shao Hsing)
  Sesame oil 1 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon, mixed
  Water 1 Tablespoon
  Carrot 1 Large, cut into matchstick pieces
  Cantonese roast duck 2 Pound, cut into serving-size pieces (Half A Bird)
Directions

Cooking Bring water to a boil in a medium saucepan.
Plunge bok choy into boiling water for 5 minutes or until softened.
Rinse under cold running water and drain well.
Cut each bok choy in half lengthwise and set aside.
In a large pot of boiling water, cook noodles according to package instructions until tender but firm to the bite.
Drain well and set aside.
Place a small saucepan over medium-high heat until hot.
Add vegetable oil, swirling to coat surface.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add broth, soy sauce, wine, and sesame oil and cook until mixture comes to a boil.
Add cornstarch solution and cook, stirring, until sauce thickens.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Barbecue

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