Add the peanut oil to a heated wok and heat until nearly smoking. Add the duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine, Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved cornstarch and stir over high heat until sauce thickens and all ingredients are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce: Bring the stock to a boil. Add the lemon peel, orange peel, and onion. Return to a boil and add all the remaining ingredients except the cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3 minutes until the sauce thickens. GOLDEN PALACE 7TH STREET N.W., WASHINGTON,D.C. BEVERAGE: TSING TAO BEER From the
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 124 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 267.4mg||9 %|
|Potassium 426.4mg||11 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 34g|
|Protein 2.4g||3 %|
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Calories per serving: 270
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