Instructions: Half a roast duck from a Chinese take-out or specialty market will yield enough shredded meat for this dish. If you prefer, use cooked, boneless dark-meat turkey or chicken, beef or pork instead of duck. If necessary, substitute small flour tortillas for the Mandarin Pancakes. Wrap the tortillas

In aluminum foil and heat in a low oven until theyre warm and pliable.

2 tablespoons peanut oil
1 teaspoon finely minced fresh ginger
1 teaspoon minced fresh garlic
1 tablespoon hot bean sauce (see note)

1 cup thinly julienned carrot, blanched 1 minute 1 cup julienned cabbage
1 cup thinly julienned snow peas
2 cups shredded roasted duck meat
2 green onions, shredded or sliced
1/2 teaspoon granulated sugar
1 teaspoon soy sauce, or more to taste
Dark sesame oil (optional)

Hot chile oil (optional)

8 warm Mandarin Pancakes (see accompanying recipe) or small flour tortillas Fresh cilantro leaves, for garnish
4 tablespoons hoisin sauce

Preheat large skillet or wok over medium-high heat. Add peanut oil, ginger and garlic; stir-fry until fragrant (about 10 seconds). Add hot bean sauce; cook 5 seconds longer. Increase heat to high. Add carrot, cabbage and snow peas; stir-fry until cabbage begins to wilt and snow peas turn bright green (about 30 seconds). Add duck, green onions, sugar and soy sauce; stir-fry until heated through (about 30 seconds). Season with a few drops each sesame oil and hot chile oil, if desired. Spoon mixture onto warmed serving plate.

At the table, spread 2 to 3 tablespoons filling into center of each Mandarin Pancake, add cilantro leaves and some hoisin sauce. Fold filled pancake into a cone or burrito shape for eating.

Note: Look for hot bean sauce at Chinese markets or in the Asian foods section of most supermarkets.

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