Quick-Fried Shredded Duck with Young Ginger

Name: Quick-Fried Shredded Duck with Young Ginger (Chiang pao ya szu)
Cuisine: Chinese
Ingredients: 1-½ tablespoons light soy sauce; 1 tablespoons wine; ½ tablespoons vinegar; 1 teaspoon sugar; ⅓ cup shredded carrot; ⅔ cup shredded bamboo shoot; 5 tablespoons oil; ½ cup celery; 2 tablespoons sliced garlic; 1-½ pounds cooked or roasted duck; 3 tablespoons shredded young ginger (1-½” long); 2 tablespoons shredded red hot pepper; 1-½ pounds cooked or roasted duck; 1 teaspoon sesame oil; ½ teaspoon salt

Chiang pao ya szu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-½ pounds cooked or roasted duck
2 tablespoons sliced garlic

Asia
Taiwan
Main course

Method

Remove all of the bones from the duck. Cut the meat into 1-½” long shreds.
Fry the sliced garlic with 5 tablespoons of heated oil. Then add the red hot pepper, ginger, and the duck. Stir a few seconds. Add the bamboo shoot and carrot. Splash wine and soy sauce. Season with salt and sugar. Add celery, vinegar and sesame oil. Continue stirring until heated (only