Chinese Duck and Potato Stir-fry
Chinese Duck and Potato Stir-fry
A quick stir-fry dish by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Stir Frying
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 2 tablespoons 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 tablespoons Korean chilli bean paste
  • 2 tablespoons ketchup manis
  • 150 millilitres light soy sauce
  • 150 millilitres Shaoxing wine
  • 3 centimeter piece of ginger, minced
  • 2 garlic cloves, minced
  • 3 tablespoons fried shallots
  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 2 minutes. Finally add the beans and the capsicum followed by the sauce. Bring sauce to the boil until it is thick and sticky.

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