Shredded Roast Duck Salad

Name: Shredded Roast Duck Salad (Liang pan ya t’iao)
Cuisine: Chinese
Ingredients: 1 pound celery; ½ pound duck meat (cooked or roasted); 1-½ cups bean sprouts; 1 teaspoon salt; ½ tablespoon mustard powder (make paste); ½ tablespoon mustard powder (make paste); 2 tablespoons cold water (make paste); 2 tablespoons cold water (make paste); ½ tablespoon soy sauce (light); 1-½ tablespoons sesame paste; 1 tablespoon soup stock; ½ tablespoon soy sauce (light); 1 teaspoon sesame oil; ½ teaspoon sugar; ½ tablespoon roasted sesame seeds

Liang pan ya t’iao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ pound duck meat (cooked or roasted)
1 pound celery
1

Asia
Taiwan
Dinner

Method

Cut the duck into ⅓ inch wide by 1-½ inches long shreds. Arrange on a plate in 3 sections.
Boil the celery in boiling water for 10 seconds. Remove and plunge into cold water. Squeeze dry. Cut into 1-½ inch long pieces. Place on the plate between the duck.
Boil the bean sprouts in boiling water about 5 seconds. Plunge in cold water and squeeze after co