Duck with Pistachio Nuts

Name: Duck with Pistachio Nuts
Cuisine: China
Ingredients: 2 fresh water chestnuts, peeled, washed, dried, and cut into ¼-inch cubes; ¼ cup scallions, white portions only, cut into ½-inch pieces; ¼ cup bamboo shoots, cut into ½-inch cubes; 2 teaspoons minced garlic; ¾ teaspoon sesame oil; ¼ teaspoon salt; 1 cup Roast Duck meat, cut into ½-inch cubes; ¾ teaspoon light soy sauce; Pinch of white pepper; 3 tablespoons Chicken Broth; ½ teaspoon sugar; 2 teaspoons cornstarch; ½ cup pistachios, shelled, with inner skin left on; ¾ cup string beans, washed, with ends trimmed, and cut into ½-inch pieces; ¾ cup sweet red peppers, cut into ½-inch cubes; ½ cup celery, cut into ½-inch cubes; ½ teaspoon salt; 2 teaspoons minced ginger; 2½ tablespoons peanut oil

Op Yuk Boon Hoi Sum Guor

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Roast duck is used as an ingredient in other dishes, usually stir-fried or in different soups. Here is a recipe, using roast duck, that I created for the Wine Institute, Winegrowers of California. The Cantonese name for pistachios, hoi sum guor, translates into “open heart nut.” The words hoi sum mean “happy,” all of which means good things for this mixed dish based on roast duck.

Ingredients

Asia
China
Guangdong Province
Cantonese
Main course

Ingredients

Method