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Chinese long bean stir fry
Wow your guests with this killer side dish of Chinese long bean stir fry is made with duck breast and lap cheong served with a sweet soy sauce made with oyster sauce and fermented chilli bean paste.
SERVES
2
TO
3
Ingredients
Sauce
- 1 tbsp (15 ml) fermented chili bean paste
- 1 tbsp (15 ml) sweet soy
- 1 tbsp (15 ml) light soy sauce
- 1 tablespoon (15 ml) Shaoxing wine
- 1 tbsp (15 ml) oyster sauce
- ½ cup (120 ml) water
- 2 tps (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
- 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
For Garnish
- 2 tbps (30 ml) fried shallots
- 2 tbps (30 ml) fried garlic
Directions
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. Set aside.
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.
To Serve
- Transfer to a serving dish and garnish with the fried shallots and garlic. Enjoy!
