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DUCK CRYSTAL WRAP
(Serving Size 4-6)

Cooking Method
Stir-Frying

INGREDIENTS
- Diced Barbecued Duck 1 cup
- Diced Pineapple ¼ cup
- HAC Chopped Water Chestnuts ¼ cup
- Chinese Mushrooms 4
- Shallot (minced) ½
- Green Onion (thinly sliced) 1
- Chopped Chinese Parsley / Cilantro 1 tbsp
- Chopped Pickled Ginger 1 tsp
- Royles Cooking Oil 2 tbsp
- Iceburg Lettuce cups 12 small pieces

- Lee Kum Kee Hoisin Sauce for serving

SAUCE MIX
- Chicken Bouillon Powder 1/3 tsp
- Water 1/3 cup
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
- Royles Rice Wine 2 tsp
- HAC Corn Starch ½ tsp

INSTRUCTIONS
1. Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Coarsely chop caps.

2. Combine sauce ingredients in a bowl; set aside.

3. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add shallot; cook, stirring, until fragrant, about 10 seconds. Add duck; stir-fry for 1 minute. Add mushrooms, ginger, pineapple, water chestnuts, cilantro, and green onion; stir-fry for 1 minute. Add sauce; cook, stirring, until sauce boils and thickens.

4. To eat, spread a small amount of Lee Kum Kee Hoisin Sauce on a lettuce cup, spoon in some duck mixture, wrap up in lettuce cup, and eat out of hand.

Recipe adapted from Lee Kum Kee - www.lkk.com

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