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Name: Liang Pan Ya Tiao (Shredded Roast Duck Salad)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 tb Roasted sesame seeds; 1 ts Sesame oil; 1 1/2 c Bean sprouts; 1/2 ts Sugar; 1 1/2 tb Sesame paste; 1 ts Salt; 1 lb Celery; 1 tb Soup stock; 2 tb Cold water; 1/2 tb Soy sauce (light); 1/2 lb Duck meat; 1/2 tb Mustard powder

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INGREDIENTS

1/2 tb Roasted sesame seeds
SEASONING SAUCE
1 ts Sesame oil
1 1/2 c Bean sprouts
1/2 ts Sugar
1 1/2 tb Sesame paste
1 ts Salt
1 lb Celery
1 tb Soup stock
2 tb Cold water
1/2 tb Soy sauce (light)
1/2 lb Duck meat
1/2 tb Mustard powder

Servings

INSTRUCTIONS

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

NOTES

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Liang Pan Ya Tiao (Shredded Roast Duck Salad)

1/2 tb Roasted sesame seeds
 SEASONING SAUCE
1 ts Sesame oil
1 1/2 c Bean sprouts
1/2 ts Sugar
1 1/2 tb Sesame paste
1 ts Salt
1 lb Celery
1 tb Soup stock
2 tb Cold water
1/2 tb Soy sauce (light)
1/2 lb Duck meat
1/2 tb Mustard powder

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

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 4 Servings

Calories: 86
Calories from Fat: 42 (49%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 95.7mg		3 %
Potassium 397.1mg		10 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 3g	12 %
	Sugars, other 6.5g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 86

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