Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Asparagus Recipes

Sauces Recipes

Marinara Sauce Ii

Marinara Sauce Ii Recipe
3 tb Olive oil 1 lg Onion, chopped 2 Cloves of garlic, minced 1 lg Carrot, peeled and chopped 3...

read more

Stirfry Duck and Asparagus Recipe

Stirfry Duck and Asparagus recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stirfry Duck and Asparagus recipe  PDF



1 Large duck magret (about 1 pound)
1 Pound pencil asparagus
1 Teaspoon cornstarch
1 egg white
2 Tablespoons peanut oil
1 Teaspoon grated ginger
1 Tablespoon chopped garlic
1 Large carrot julienned
1 Cup fresh bean sprouts
2 chopped scallions
2 Tablespoons light soy sauce
1 Tablespoon chopped cilantro
Salt and pepper
Cut the duck magret into strips (appro imately 2 inches.) Cut asparagus spears into 2 inch pieces. In a mi ing bowl, mi cornstarch, egg white and duck strips, set aside. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes. Add bean sprouts and scallions and cook for another three minutes. Add soy sauce and serve immediately. Garnish with chopped cilantro.

Stirfry Duck and Asparagus recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
657 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Stirfry Duck and Asparagus recipe  PDF   Asparagus recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Baked Chicken with Provolone and Ziti

New Cooking Recipes

Jerusalem Artichoke Eggrolls
Jerusalem Artichoke Eggrolls Recipe


2 lb Jerusalem artichokes, peeled 20 Eggroll wrappers 1 oz Butter 5 oz Ham, cubed 6 Shallots, thinly sliced 3 Garlic cloves, minced 3 ts Chive snips Salt and pepper 1 Egg white, lightly beaten Oil for deep frying Cook jerusalem artichokes in salted water until nearly soft. Chop finely, and transfer to a bowl. In a pan, fry ham and shallots in butter for 5 minutes. Add to the bowl, along with the garlic, chives, and salt and pepper. Mi well. Fill the eggroll wrappers with the jerusalem artichoke mi ture, and roll as usual. Glaze and seal with the egg white. Deep fry ...

Cooking Magazines: Artichoke Recipes » October 2018   Artichoke recipes RSS   New

Dish Of The Day

Pasta with Anchovy and Clam Sauce Btvc62a

Pasta with Anchovy and Clam Sauce Btvc62a Recipe
3 Anchovies salted whole or 1/4 cup Parsley finely chopped pre 2 Cherrystone clams in the...
read more

Category: » Pasta Recipes

View more dishes

>