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Liang Pan Ya T'iao (Shredded Roast Duck Salad

A home-style Liang Pan Ya T'iao (Shredded Roast Duck Salad made with Salt, Bean Sprouts, Mustard Powder, Cold Water, and Soy Sauce. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1 1/2 cup
• 1/2 tbsp
• 2 tbsp
• 1/2 tbsp
• 1 tbsp
• 1/2 tsp
• 1 tsp

Method (preview)

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   Title: LIANG PAN YA T'IAO (SHREDDED ROAST DUCK SALAD

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   2. Boil the celery in boiling water for 10 seconds.

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   Remove and plunge into cold water. Squeeze dry. Cut into 1.1/2 inch long pieces. Place on the plate between the duck.

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   Boil the bean sprouts in boiling water about 5 seconds.

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   Plunge in cold water and squeeze after cooling, place in the center of the plate.

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   Mix the mustard powder with cold water in a small bowl.

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   Keep in a warm place about 3 minutes, until the mustard gets hot.

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   In another small bowl, combine all ingredients of the seasoning sauce.

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   Put the duck salad, the mustard, and the seasoning on the table.

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    Before eating pour the seasoning sauce and mustard over the salad.

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    Mix all thoroughly until all is well coated. (You may dip the duck or vegetables into the seasoning sauce or mustard too.)

12. 12

    Posted by [Cookie Lady] Source: Pei Mei’s Chinese

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    Cook Book Volume II Written by: Fu. Pei Mei Printed by Chiu-Yu Printing Co. Ltd General Agency: T&S

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    Industrial Co. Ltd.