(Lai Zi Ngam Pin)
When televison personality and cookbook author Martin Yan, a native of Guangzhou, was growing up, there was a litchi tree in his neighbor's backyard. During the harvest season, he recalls, the tree was the delight of the whole neighborhood. This recipe is an adaptation of one in his Martin Yan's Feast (Bay Books, 1998).
- 1 Tbsp. shaoxing jiu (Chinese rice wine)
- 2 tsp. Chinese dark soy sauce
- 2 1⁄2 tsp. cornstarch
- 1 lb. boneless duck breasts, skinned and thinly sliced
- 3 Tbsp. plum sauce
- 3 Tbsp. pineapple juice
- 2 Tbsp. chicken stock
- 1 Tbsp. soy sauce
- 1 1⁄2 Tbsp. vegetable oil
- 2 thin slices peeled ginger, crushed
- 1 red bell pepper, stemmed, seeded, and cut into 1" pieces
- 1 cup fresh or canned peeled seeded litchis
Mix rice wine, dark soy sauce, and 2 tsp. of the cornstarch in a medium bowl. Mix remaining cornstarch and 1 tp. water in tiny bowl.
Heat oil in a wok over high heat. Stir-fry ginger for 8-10 seconds. Add duck and its marinade and stir-fry for 1 minute. Transfer to a small bowl. Stir-fry pepper and litchis for 1 minute. Return duck and ginger to wok, add plum sauce mixture, and bring to a boil. Add cornstarch mixture and stir-fry until sauce thickens, 30-45 seconds.