Duck in Lettuce Wraps

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I bought a whole duckling to make the Duck with Beansprouts dish that I always loved at my favorite Chinese restaurant when I was in college (see previous post). Since I only used half a duckling for that recipe, I thought I'd use the rest to make a fun variety by serving it on lettuce leaves. The recipe is very similar to the Duck with Beansprouts recipe, only water chestnuts are added to this one and the beansprouts are not cooked this time. They're a little messy to eat but just like many messy finger foods, they're very good!



DUCK IN LETTUCE WRAPS RECIPE:

1/2 small duckling, remove the bones and cut the meat into bite-size strips
1 bunch green onions, cut into 1-inch length
1 cup fresh beansprouts, rinsed and drained
1/2 cup hoisin sauce
1 tbsp ginger powder
1 can (4oz) water chestnuts, finely chopped
3 cloves garlic, finely chopped
salt and pepper to taste
1 tsp sesame oil
1 tbsp vegetable oil
1 lettuce head or Romaine lettuce, to serve
2 small red chilles, sliced thinly (optional)

DIRECTIONS:
1. Heat vegetable oil in a large wok over medium high heat
2. Stir fry the garlic until fragrant. Add the red chilles (optional)
3. Add the duck strips and ginger powder, and stir fry until the meat is almost fully cooked. Add hoisin sauce and coat evenly.
4. Add green onions and water chestnuts and cook for about 2 minutes
5. Add salt and pepper to taste and 1 tbsp sesame oil
6. Serve with fresh beansprouts and wrap in lettuce leaves

Duck With Beansprouts

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There was a great Chinese restaurant close to my apartment back when I was still in college. I always ordered their Duck with Beansprouts dish, which was one of their specialties. I miss that place so much, especially since there's no Chinese restaurant where I live now that's even half as good. I decided to put together some ingredients to imitate this dish and it surprisingly turned out really well! It tastes close to the dish that I've always loved and have been thinking about so much lately. So yay!! It is easy too. I can't believe I never thought about making it myself before.

I bought a small whole duckling but only used half for this dish and used the rest to make a different variety: Duck in lettuce wraps. I'll post the recipe next.



DUCK WITH BEANSPROUTS RECIPE:

1/2 small duckling, remove the bones and cut the meat into bite-size strips
1 bunch green onions, cut into 1-inch length
2 cups fresh beansprouts
1/2 cup hoisin sauce
1 tbsp ginger powder
3 cloves garlic, finely chopped
salt and pepper to taste
1 tsp sesame oil
1 tbsp vegetable oil
2 small red chilles, sliced thinly (optional)

DIRECTIONS:
1. Heat vegetable oil in a large wok over medium high heat
2. Stir fry the garlic until fragrant. Add the red chilles (optional)
3. Add the duck strips and ginger powder, and stir fry until the meat is almost fully cooked. Add hoisin sauce and coat evenly.
4. Add green onions and beansprouts and cook until the vegetables are soft
5. Add salt and pepper to taste and 1 tbsp sesame oil
6. Serve hot over rice

Pecel

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It's been a while since my last post. Between me getting sick and doing a lot of traveling lately, I have not had time to cook much lately. I was looking for something easy to fix and decided to make this Pecel dish last week. Pecel is a traditional Indonesian cuisine, which is similar to the famous Indonesian Gado-gado salad. It is basically cooked vegetables served with rice and spicy peanut sauce. I chose to take a shortcut and use a store-bought instant peanut sauce. Not bad!



Pecel Sauce - Instant Peanut Salad Dressing


Sizzling Steak or Chicken Fajitas

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I love fajitas! When I stumbled across this recipe, I thought it looked easy enough I decided to give it a try. It really was easy! I don't have a fajita skillet so I just used a regular skillet, and it still turned out delicious! Serve with Spanish rice, refried beans, and a glass of margarita and you are fiesta-ready! (This recipe can also make Chicken Fajitas)



PREP TIME: 10 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4

1 tbsp vegetable oil
2 small red or green bell peppers, cut into strips
1 small onion, sliced
3 cloves garlic, finely chopped
1 lb extra lean beef sirloin steak or boneless skinless chicken breast halves, cut into 2-in strips
1 1/4 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/2 cup bottled chunky salsa
4 (6 in) flour tortillas, warmed
Light sourcream, chopped fresh cilantro, and lime wedges (optional)

DIRECTIONS:
1. Heat oil in a large nonstick skillet over medium high heat
2. Add bell peppers, onion, and garlic. Cook, stirring occassionally for 5-6 mins or until onions are slightly golden and peppers are tender
3. Stir in beef or chicken, cumin, chili powder, and salt. Cook, stirring occassionally for 7-8 minutes or until meat is no longer pink.
4. Stir in salsa, heat through
5. Serve in tortillas, top with sourcream, cilantro, and a squeeze of lime juice.

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