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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. 




  • 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


For the Sauce

  1. 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

  1. Heat half the oil in a large wok over high heat.
  2. Add the duck and stir-fry for 3-4 minutes, until slightly browned.
  3. Add the lap cheong and stir-fry 30 seconds to 1 minute, then remove all from pan and set aside.
  4. Add the remaining oil to the pan, return to high heat, then add the beans, and cook for 3 minutes, until slightly charred.
  5. Add the peppers and cook 3 minutes, until soft. Push the vegetables to one side of the pan.
  6. Add the ginger and garlic and cook 1 minute.
  7. Return the duck and lap cheong to the pan and toss all to combine.
  8. 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

  1. Transfer to a serving dish and garnish with the fried shallots and garlic. Enjoy!

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