Pasta With Stir Fried Duck And Shiitake Mushrooms
|Dried shiitake mushrooms||2 Ounce|
|Peanut oil/Corn oil||1 Tablespoon|
|Scallions||2 Medium, sliced fine|
|Garlic||1 Clove (5 gm), chopped finely (Medium Clove)|
|Grated fresh ginger root||2 Teaspoon|
|Skinless boneless duck breasts||3⁄4 Pound, cut crosswise into 1/4-inch-thick slices|
|Low salt soy sauce||2 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
|Condensed chicken broth||1 Cup (16 tbs)|
|Finely chopped cilantro||2 Tablespoon (Fresh Ones)|
|Pasta||1 Pound, cooked, drained|
Put the shiitakes In a small bowl and add enough warm water to cover.
Leave them to soak for about 15 minutes, until soft.
Then trim off and discard their stems and cut the caps into 1/4-inch-wide slices.
In a wok or large skillet, heat the oil with the scallions, garlic, and ginger over high heat.
As soon as they sizzle, add the duck breast and the shiitakes and stir-fry until the duck loses its pink color, about 3 minutes.
Add the soy sauce and vinegar, and stir and scrape with a wooden spoon to deglaze.
Add 3/4 cup of the broth to the wok.
Dissolve the cornstarch in the remaining broth and, as soon as the liquid in the wok simmers, stir in the cornstarch mixture.
Continue simmering just until the liquid thickens to coating consistency, 1 to 2 minutes.
Serve over cooked pasta, garnished with cilantro.