Shanghai is an amazing city with more skyscrapers than New York City and many more being built. Also amazing is the luxurious The Peninsula Hotel. The Peninsula Hotels are considered some of the world’s best hotels. They have a program called The Academy whereby people can learn about the local culture and food. When it is scheduled guests can participate in private cooking class with the hotel’s chefs, take a master class in preparing dim sum at Yi Long Court or attend a tasting session of Chinese wines for about $150 pp depending on the class and offering. One of the recipes might be a stir fry recipe.
Stir-fried sliced duck breast with asparagus and chives
3 tbsps soy sauce
1 tsp chicken powder
1 tbsp water
¼ tsp sugar
1 tbsp of potato starch or corn starch
Dash of salt
Mix the above ingredients for the seasoning and set aside
2-4 tablespoon oil (not olive oil)
1 tablespoon water
Dash of salt
Dash of sugar
5 stalks asparagus sliced in two-inch diagonal pieces
5 ounces sliced duck breast meat
1 tablespoon finely chopped garlic
5 scallions cut diagonally into 3-inch pieces
1/2 cup finely chopped chives
½ red bell pepper julienned
Heat the wok until a drop of water sizzles then add 2 tbsps oil, water, salt and sugar. Add asparagus. When the asparagus is bright green remove and put aside. Add sauce to duck slices, mix, then toss in the wok. When the duck is 80% cooked remove. If necessary add more oil. Sauté garlic, scallions, chives, and peppers until you can smell the fragrance. Add duck and asparagus. Stir fry for about one minute. Add seasoning mix and quickly stir fry until the duck meat is well done. Serve with rice or rice noodles.
http://www.examiner.com/article/learn-to-cook-while-shanghai
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