• 12 small Chinese dried mushrooms
• boiling water
• 1-3/4 lbs. Chinese barbecued duck
• 1-1/2 quarts chicken stock
• 1 red bell pepper, seeded and sliced
• 1 Tbs. tamari or soy sauce
• 1 tsp. oyster sauce
• 3 Tbs. dry sherry
• 4 scallions, trimmed and chopped
• 5 ounces canned sliced bamboo shoots, drained

Place mushrooms in a bowl and cover with boiling water. Let stand 20 minutes. Drain and chop. Remove meat and skin from duck. Chop and set aside. Discard bones.

Bring stock to a boil. Add last 6 ingredients and mushrooms and simmer 10 minutes, uncovered. Stir in duck meat just before serving and simmer until heated through.

Per serving: calories 493, fat 21.6g, 40% calories from fat, cholesterol 62mg, protein 23.3g, carbohydrates 50.5g, fiber 4.8g, sugar 27.2g, sodium 1818mg, diet points 11.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 2.4, Lean meat: 2.1, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Fumé Blanc, or Chenin Blanc.