1 tablespoon vegetable oil
2 cups water
1/2 cup chopped onion
1 teaspoon pork seasoning
1 teaspoon white sugar
1/4 teaspoon salt
6 quarts vegetable beef broth
1 tablespoon grated carrot
1 tablespoon orange juice
4 tablespoons cornstarch
1 cup sliced mushrooms
1 tablespoon Chinese egg, beaten
1 tablespoon sesame oil
2 egg whites
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
2 teaspoons vegetable oil
1/4 teaspoon white sugar
Heat oil in a large saucepan over medium heat. Add water and saute until removed from pan, stirring constantly. Add onion and pork seasoning; cook, stirring constantly, for 5 minutes. Dissolve sugar and salt in a medium bowl in the pan. Stir well into the pan. Bring mixture to a boil and cook and stir for 2 minutes. Stir in carrot, orange juice and cornstarch; cook and stir as directed on label. Return mixture to a boil. Reduce heat to medium-low, add water and simmer for 1 minute, stirring occasionally. Return liquid to pan and continue to cook, stirring constantly, for 2 minutes. Remove from heat. Stir in carrot mixture and orange and cornstarch mixture. Return to a rolling boil. Boil for 2 minutes, stirring occasionally, and reduce heat to low. Place duck in pan and cook for 1 minute. Remove from heat and place in pan. Cover, reduce heat to medium-low, and simmer for 1 minute. Cover pan and let stand, uncovered for about 1 hour, stirring occasionally. Serve with carrot mixture.