Instructions: 1. Bone roast duck and cut in 1- by 2-inch strips.

2. Drain canned lichees, reserving juice. Stem snow peas. Separately mince ginger root and Chinese parsley.

3. Heat oil. Stir-fry ginger root a few times. Add snow peas and stir-fry until bright green. Remove from pan.

4. Heat remaining oil. Add duck strips and stir-fry a few times; then reduce heat to medium.

5. Add salt and lichee juice and heat through. Then gently stir in lichee fruit to heat through (about 1 minute).

6. Return snow peas, stir-frying only to reheat. Serve at once, garnished with minced parsley.

NOTE: Roast ducks can be purchased ready-cooked in Chinese groceries; or the recipe for Simple Roast Duck or Simmered Roast Duck can be used.

VARIATION: For the lichee fruit, substitute pineapple chunks.

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