Chinese Duck & Potato Stir-Fry

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Chinese Duck & Potato Stir-Fry

Recipe by Justine

pax icon 4 people   | time 15 minutes
 

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 AYAM™ Light Soya Sauce
  • 150ml Shaoxing wine
  • 3cm piece of ginger, minced
  • 2 garlic cloves, minced
  • 3 tbsp fried shallots

Method

  1. For the sauce, whisk all of the ingredients together.
  2. 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.
  3. Add the duck and fry for a further two minutes. Finally add the beans and the capsicum followed by the sauce.
  4. Bring sauce to the boil until it is thick and sticky.