Chinese Duck & Potato Stir-Fry
Recipe by Justine Schofield
Serves 4 | 
Prep 5 min | 
Cook 10 min
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 AYAM™ Sweet Soy Sauce
- 150ml AYAM™ Light Soy Sauce
- 100ml rice vinegar
- 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.
