Stirfry Duck and Asparagus

• 1 large duck meat, magret (about 1 pound)
• 1 Pound asparagus pencil
• 1 teaspoon cornstarch
• 1 each egg whites
• 2 tablespoons peanut oil
• 1 teaspoon ginger grated
• 1 tablespoon garlic chopped
• 1 large carrots julienned
• 1 cup mung bean sprouts fresh
• 2 each scallions, spring or green onions chopped
• 2 tablespoons soy sauce, light
• 1 tablespoon cilantro chopped
• 1 x salt and black pepper

1. Cut the duck magret into strips (approximately 2 inches.)
2. Cut asparagus spears into 2-inch pieces.
3. In a mixing bowl, mix cornstarch, egg white and duck strips, set aside.
4. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes.
5. Add bean sprouts and scallions and cook for another three minutes.
6. Add soy sauce and serve immediately.
7. Garnish with chopped cilantro.

duck meat, pencil, cornstarch, egg whites, peanut oil, ginger grated, garlic, carrots, scallions, soy sauce, cilantro, salt

Taken from recipeland.com/recipe/v/stirfry-duck-asparagus-33586 (may not work)