Chinese Duck and Potato Stir-fry

Cook Time 15 minutes

Servings 4

Ingredients

2 tbsp vegetable oil
6 kipfler potatoes, cut rounds
1 onions sliced
2 duck breast, skin on and thinly sliced
4 lap cheong (Chinese sausages), cut into rounds
1 bunch snake beans, cut into 4 cm batons
1 red capsicum, finely sliced

Sauce

2 tbsp Korean chilli bean paste
2 tbsp ketchup manis
150ml light soy sauce
150ml Shaoxing wine
3cm piece of ginger, minced
2 garlic cloves, minced
3 tbsp fried shallots

Method

For the sauce, whisk all of the ingredients together.

Heat a large wok over a high heat. Add the oil and fry the potatoes for 6-8 minutes, constantly turning so they are golden brown. Now add the onion and lap cheong and fry until the onions are soft.

Add the duck and fry for a further two minutes. Finally add the beans and the capsicum followed by the sauce. Bring sauce to the boil until it is thick and sticky.

Previous
Previous

Chinese Minced Pork Stir-Fry

Next
Next

Chinese Duck and Hoisin Crepes