---------- Recipe via Meal-Master (tm) v8.03

     Title: LIANG PAN YA T'IAO (SHREDDED ROAST DUCK SALAD
Categories: China, Salads, Poultry
     Yield: 4 Servings

   1/2 lb Duck meat
          -(cooked or roasted)
     1 lb Celery
     1 ts Salt
 1 1/2 c  Bean sprouts
   1/2 tb Mustard powder
          -(to make paste)
     2 tb Cold water
          -(to make paste)

----------------------SEASONING SAUCE----------------------
 1 1/2 tb Sesame paste
   1/2 tb Soy sauce (light)
     1 tb Soup stock
   1/2 ts Sugar
     1 ts Sesame oil
   1/2 tb Roasted sesame seeds

  Procedure:

  1. Cut the duck into 1/3 inch wide, 1.1/2 inches long
 shreds. Arrange on a plate in three sections.

  2. Boil the celery in boiling water for 10 seconds.
  Remove and plunge into cold water. Squeeze dry. Cut
 into 1.1/2 inch long pieces. Place on the plate
 between the duck.

  3. Boil the bean sprouts in boiling water about 5
 seconds. Plunge in cold water and squeeze after
 cooling, place in the center of the plate.

  4. Mix the mustard powder with cold water in a small
 bowl. Keep in a warm place about 3 minutes, until the
 mustard gets hot.

  5. In another small bowl, combine all ingredients of
 the seasoning sauce. Put the duck salad, the mustard,
 and the seasoning on the table. Before eating pour the
 seasoning sauce and mustard over the salad. Mix all
 thoroughly until all is well coated. (You may dip the
 duck or vegetables into the seasoning sauce or mustard
 too.)

  Posted by [Cookie Lady] Source: Pei Mei's Chinese
 Cook Book Volume II Written by: Fu. Pei Mei Printed by
 Chiu-Yu Printing Co. Ltd General Agency: T&S
 Industrial Co. Ltd.

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