"Recipes from the Chef's Kitchen"

Duck Changs Restaurant

44027 John Marr Dr.
Annandale, Virginia
(703)  941-9400

Peking Duck Restaurant
7531 Richmond Highway
Alexandria, Virginia
(703) 768-2774

Lindsey Gustin and Chef Peter Chang

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Stringbeans Szechuan

For the Stringbeans
Ingredients:
1)   1 pound Stringbeans
2)   Bamboo Shoots
3)   1 small Onion
4)   Water Chestnuts
5)   Scallion Chives
6)   1/4 cup minced Pork (can use Chicken or Beef if desired)

Directions:
1)   Stir-fry stringbeans until the outside is slightly wilted...then set aside
       and allow to cool.
2)   Mince bamboo shoots, onions, and water chestnuts in equal portions.
3)   Broil minced pork in hot water and drain when cooked.
4)   Set minced pork aside to cool.

For the Sauce
Ingredients:
1)   4 tablespoons of Soy Sauce
2)   1 teaspoon of Cooking Wine
3)   Chili sauce of Chili Peppers
4)   1/4 teaspoon Sugar
5)   2 tablespoons of Soup Stock
6)   Corn Starch mixture with Water
7)   Sesame Oil

Directions:
1)   Heat frying pan with cooking oil and add the above minced mixtures
       with pork, chili peppers and onion chives.
2)   Stir fry the mixture until brownish color and add soy sauce, sugar, wine,
       and soup stock.
3)   Add stringbeans to the sauce and bring to a boil.
4)   Then add cornstarch to the mixture and stir to thicken the sauce.
5)   Add a few drops of sesame oil and serve.

Sweet and Sour Cabbage

For the Cabbage and other Items
Ingredients:
1)   1 head of Cabbage
2)   5 teaspoons Salt
3)   1 Cucumber
4)   1 Carrot
5)   Dry Chili Peppers (to taste)

Directions:
1)   Cut cabbage into bit size squares and shred cucumber and carrot into
       fine strips.
2)   Add salt to the vegetable mix and  refrigerate for 2 hours.
3)   Wash and rinse the vegetable mixture after 2 hours and set aside to drain
       off any excess water.

For the Sauce
Ingredients:
1)   4 cups of Vinegar
2)   2 cups of Sugar

Directions:
1)   Mix sugar and vinegar in a bowl with dry chili peppers (amount of chili
       peppers use varies...depending on taste).
2)   Pour solution over cabbage, carrot, and cucumber mix.
3)   Marinate vegetables overnight in refrigerator and serve cold.

Directions:
1)   Cut chicken tenderloins into bit size squares.
2)   Steam broccoli in steamer and line the serving plate with cooked  broccoli.
3)   Shred fresh ginger into fine strips (about square inch of ginger used).
4)   Cut red bell peppers into strips and mix all vegetables together.

For the Sauce
Ingredients:
1)   3 tablespons Soy Sauce
2)   2 teaspoons of Sugar
3)   2 teaspoons Oyster Sauce
4)   1 teaspoon Cooking Wine
5)   1/2 teaspoons Sesame Oil
6)   2 tablespoons of Soup Stock
7)   4 tablespoons of Pineapple Juice
8)   2 teaspoons of Cooking Oil
9)   Sliced Garlic and Scallions Heads
10) Corn Starch mixture with Water

Directions:
1)   Heat frying pan with cooking oil and stir-fry chicken tenderloin to
       medium wellness...draining excess oil.
2)   Add  scallions, garlic, ginger, soy sauce, wine, oyster sauce, pineapple juice,
       sugar, soup stock,...and also the chicken and vegetable (as prepared above)
       into the mix.
3)   Bring sauce to a broil and make sure the chicken is well done by now.
4)   Add corn starch mixture into the sauce with a few drops of sesame oil and serve.

For the Main Items
The Vegetables:
1)   Zuchini
2)   Sliced Napa
3)   Broccoli
4)   Mushrooms
5)   Snow Peas
6)   Baby Corn
7)   Bamboo shoots
8)   Green and Red Peppers
9)   Sliced Water Chestnuts

Directions:
1)   Cut large vegetables into bit sizes and combine all veggies to be washed.
       (Use any combinations of vegetables you desire.)
2)   After rinsing the mix, set aside to drain off any excess water.

For the Sauce
Ingredients:
1)   1/2 teaspoons of Sugar
2)   1/2 teaspoons of Salt
3)   1 teaspoon Cooking Oil
4)   3 teaspoons of Soup Stock
5)   Sliced Garlic and Scallions Heads
6)   2 teaspoons of Cooking Oil
7)   Sesame Oil

Directions:
1)   Heat frying pan with two teaspoons of cooking oil, adding sliced garlic
       and scallions.
2)   Add vegetable mixture, cooking wine, soup stock, salt, sugar...and cover
       frying pan with lid.
3)   Let simmer for 1 1/2 minutes and stir occasionally.
4)   When vegetables are cooked to your desired crispness,  add a few drops of
       sesame oil and serve.

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