Page:The Chinese cook book.djvu/80

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(a) Fry the chopped duck in a hot, oiled pan. Add the ginger juice and Fun Wine. Then add the chopped water chestnuts, mushrooms, and bamboo shoots. Mix well. Add enough primary soup to cover and cook until done.

(b) Add Chinese gravy, and salt to suit the taste. Serve on top of lettuce. Use the Chinese ham dice and the fried noodles as a garnish.