---------- 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.
  
 -----