1 Large duck magret (about 1 pound)
1 Pound pencil asparagus
1 Teaspoon cornstarch
1 egg white
2 Tablespoons peanut oil
1 Teaspoon grated ginger
1 Tablespoon chopped garlic
1 Large carrot — julienned
1 Cup fresh bean sprouts
2 chopped scallions
2 Tablespoons light soy sauce
1 Tablespoon chopped cilantro
Salt and pepper
Cut the duck magret into strips (approximately 2 inches.) Cut
asparagus spears into 2-inch pieces. In a mixing bowl, mix
cornstarch, egg white and duck strips, set aside. In a large wok
over high heat, heat the oil and add the duck meat, ginger, garlic,
asparagus and carrot and stirfry for 6 minutes. Add bean sprouts
and scallions and cook for another three minutes. Add soy sauce and
serve immediately. Garnish with chopped cilantro.

Popularity: 18% [?]

1/2 c Orange juice
2 tb Sesame oil; divided
2 tb Soy sauce
1 Garlic clove; minced
1 tb Sherry
2 ts Minced fresh ginger
1 ts Fresh grated orange peel
3/4 lb Pork tenderloin
– cut into strips 3 c Mixed fresh vegetables
-Choose from the following: -green pepper, red pepper, -snow
peas, carrots, -green onions, mushrooms, -or onions 1 tb
Cornstarch
1/2 c Unsalted cashew bits
– or cashew halves 3 c Hot cooked rice
Combine orange juice, 1 tablespoon sesame oil, soy sauce,
garlic, sherry, ginger and orange peel in small bowl. Add pork;
marinate one hour. Drain pork; reserve marinade. Heat remaining 1
tablespoon oil in large skillet or wok over medium-high heat. Add
pork; stir-fry 3 minutes, or until pork is lightly browned. Add
vegetables; stir-fry 3 to 5 minutes until vegetables are
tender-crisp. Combine cornstarch with marinade; add to pan, stir
until thickened. Add cashews, cook 1 minute longer. Serve
immediately over rice. *1 pound package frozen stir-fry vegetables,
thawed, may be substituted for fresh vegetables, if desired. Each
serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat *
50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol *
1378 mg. sodium Source: The Many Nationalities of Rice Reprinted
with permission from USA Rice Council Electronic format courtesy of
Karen Mintzias

Popularity: 18% [?]

3 tb Oil
1 lb Bonless Chicken Breasts *
1/2 c Broccoli Forets
2 oz Snow Peas (About 1/2 C)
1 Med Carrot Thinly Sliced
1/2 Med Red or Green Pepper **
1 Env Golden Onion Soup Mix
1 ts Cornstarch
1/2 ts Ground Ginger
1 1/2 c Water
2 ts Imported Soy Sauce
1 ts White or Rice Vinegar
Hot Cooked Rice * Chicken breasts should be cut into thin
strips. ** Sweet pepper should be cut into thin strips.
~——————————————————
~—————— In large skillet, heat oil and cook chicken
with vegetables over medium- high heat, stirring constantly. 10
minutes or until chicken is golden and vegetables are crisp-tender.
Thoroughly blend golden onion recipe soup mix, cornstarch, ginger,
water, soy sauce and vinegar; stir into chicken mixture. Bring to a
boil, then simmer uncovered t minutes or until sauce is thickened.
Serve over hot rice and garnish, if desired, with sliced green
onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and
degrease ginger to 1/4 t. In 2-quart casserole, heat chicken,
uncovered, at HIGH (Full Power)
4 minutes or until almost done; remove chicken and drain. Add
vegetables to
casserole and heat uncovered 5 minutes at HIGH (Full Power).
Thoroughly blend golden onion soup mix, cornstarch, ginger, water,
soy sauce and vinegar; stir into vegetables. Heat uncovered 5
minutes on HIGH (Full Power) or until sauce is thickened, stirring
once. Return chicken to casserole and heat 1 minute or until heated
through. Let stand covered 5 minutes. Serve and garnish as
above.

Popularity: 45% [?]