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

• 1 tbsp Korean chilli bean paster
• 2 tbsp Ketchup manis
• 150ml Ayam Light Soya Sauce 
• 150 ml Shaoxing Wine
•  3cm Ginger, minced
• 2 Garlic cloves, mined
• 3 tbsp. Fired shallots

Directions

1. Sauce: Whisk all of the ingredients together.
2. Heat a large worj over a high heat. Add the oil and fry the potatoes for 6-8 mins, constantly turning so they’re golden brown. Now add the onion and lap cheong (Chinese sausages) and fry until the onions are soft.
3. Add the duck and fry for a further 2 mins. Finally add the beans and capsicum followed by the sauce. Bring sauce to the boil until it is thick and sticky.