Ease of Preparation: Easy
Time of Preparation: 15 minutes
Yield: 2-3 servings
Crunchy, grassy Chinese long beans are the star of this sizzling stir-fry! A sweet, salty, savory sauce brings all the extra flavor you could want. Rich duck breast and meaty lap cheong round this dish out into a meal you can whip up any night of the week!
Ingredients:
Sauce:
- 1 tablespoon (15 ml) fermented chili bean paste
- 1 tablespoon (15 ml) sweet soy
- 1 tablespoon (15 ml) light soy sauce
- 1 tablespoon (15 ml) Shaoxing wine
- 1 tablespoon (15 ml) oyster sauce
- ½ cup (120 ml) water
- 2 teaspoons (10 ml) corn starch
Stir Fry:
- 4 tablespoons (60 ml) vegetable oil
- 1 duck breast, skin on and sliced thin
- 2 lap cheong (Chinese sausages), cut thin, on the bias
- 1 bunch Chinese long beans, cut into 4-inch (10 cm) batons
- 1 red bell pepper, sliced thin
- 1-inch (2.5 cm) piece ginger, julienned
- 2 garlic cloves, minced
Garnish:
- 2 tablespoons (30 ml) fried shallots, to garnish
- 2 tablespoons (30 ml) fried garlic, to garnish
Method:
For the Sauce:
In a bowl, combine the chili paste, sweet soy, light soy, Shaoxing wine, oyster sauce, water, and corn starch, and whisk together until the cornstarch is dissolved.
For the Stir Fry:
Heat half the oil in a large wok over high heat.
Add the duck and stir-fry for 3-4 minutes, until slightly browned.
Add the lap cheong and stir-fry 30 seconds to 1 minute, then remove all from pan and set aside.
Add the remaining oil to the pan, return to high heat, then add the beans, and cook for 3 minutes, until slightly charred.
Add the peppers and cook 3 minutes, until soft. Push the vegetables to one side of the pan.
Add the ginger and garlic and cook 1 minute.
Return the duck and lap cheong to the pan and toss all to combine.
Whisk the sauce to re-combine the cornstarch, then add to the hot pan, stirring. Bring to a simmer with the other ingredients and heat for 2-3 minutes, until thick and glazy.
Transfer to a serving dish and garnish with the fried shallots and garlic.