Liang Pan Ya Tiao (Shredded Roast Duck Salad)
Try this Liang Pan Ya Tiao (Shredded Roast Duck Salad) recipe, or contribute your own. "Salads" and "Chinese" are two of the tags cooks chose for Liang Pan Ya Tiao (Shredded Roast Duck Salad).
Yield: 4 Servings Ready in 1 hours
favorite of 0 people 0 people want to try
Liang Pan Ya Tiao (Shredded Roast Duck Salad) Preparation
Procedure: 1. Cut the duck into 1/3 inch wide, 1.1/2 inches long shreds. Arrange on a plate in three sections. 2. 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. 3. 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. 4. Mix the mustard powder with cold water in a small bowl. Keep in a warm place about 3 minutes, until the mustard gets hot. 5. 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. (You may dip the duck or vegetables into the seasoning sauce or mustard too.) Posted by [Cookie Lady] Source: Pei Meis Chinese Cook Book Volume II Written by: Fu. Pei Mei Printed by Chiu-Yu Printing Co. Ltd General Agency: T&S Industrial Co. Ltd. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Liang Pan Ya Tiao (Shredded Roast Duck Salad). Be the first to review it!
Blogger? Grab a link to this recipe
Add to on: