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EG6 EP75 Chinese-Duck-and-Potato-Stir-Fry-720x405

Serves 4

Time 15 minutes

Recipe by Justine






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


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


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.

Tags: _ Beef, lamb, red-meat_ Asian Sauces_ Easy Asian recipes_ Chinese cuisine_ Lunch_ Dinner_ Latest recipes_ All recipes

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