Barbecued Duck With Vegetables And Pasta
|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|
|Carrot||1 Large, cut into matchstick pieces|
|Cantonese roast duck||2 Pound, cut into serving-size pieces (Half A Bird)|
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.