Sweet and sour sauce recipe – Mr Wei’s stir fry duck recipe. Forget fluorescent orange sauces; this sweet and sour sauce recipe used in my duck stir fry is simple, sharp, sweet and as authentic as it gets.
I was shown this sweet and sour sauce recipe by Mr Wei whom kept a close eye on how his duck stir fry was being cooked!.
Mr Wei; the owner of a hostel in Yangshuo in the Guilin province of China that myself and half a dozen other vagrant travellers happened to collide into one rainy afternoon,..and stayed…
It is a sanctuary of calm and wonder, surrounded with traditional Chinese past-times that invite you to participate..
So besides hours of pretending to perform Tai-Chi (I was likened to a gangly hippy dancing in slow motion) we took turns to cook the evening meal for everyone in the hostel, luckily it only slept about 8..
I’ve juggled the recipe a bit and left a lot of freedom to add whatever vegetables you have free; this dish is all about the duck, pineapple and sauce. Although you could happily swap the duck for chicken or even pork. You could make it a vegetarian recipe – but who wants that?! 🙂
I normally use a couple of the following; spring onions, red peppers, celery, onion, bok choi, oyster mushrooms, bean sprouts; even really nice ripe chopped tomatoes – literally use what you want, but keep it simple with just two or three types.
(Picture – Prepping in Mr Wei’s kitchen with his wife, you can’t see me – I’m taking the picture!)
Sweet and Sour Sauce Recipe in Duck Stir Fry
Serves 2 – Ingredients:
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 duck breasts
Sweet and Sour Sauce Recipe – Ingredients:
1/2 whole pineapple – diced into 1 inch pieces
Vegetables – cut into approx 1 inch sizes
2 cloves garlic
1 inch ginger diced
1/2 red chilli diced (de-seeded)
2 tablespoons dark sugar (slightly heaped)
2 tablespoons rice vinegar (or white wine vinegar)
1 tablespoon cornflour
1 tablespoon oyster sauce
1/3 cup water
Pinch of fresh coriander
- Lightly oil the duck breast all over, season and lie skin side down in a medium hot pan – cook for 6-8 minutes until fat has rendered and skin is crisp. Turn duck over and lower heat and cook for a further 5 minutes; leave to rest.
- Once done, slice each breast into strips across the breast but about 1/2 inch thick. It will be quite raw; but don’t worry it will cook through later.
- Mix the oyster sauce and soy together in a bowl, add the sliced duck breast and leave.
Make the sweet and sour sauce
- In a hot wok, add a few tablespoons of oil and fry your chosen vegetables and pineapple, stir well, then add the garlic, ginger and chilli – leave on high heat while stirring.
- Add duck pieces, sugar, vinegar and half the water, stir.
- In the remaining water mix the cornflour and pour into the pan, keep stirring the sauce – it will thicken quite nicely.
- Turn off heat and season, you want the balance of sharpness and sweet so taste and add more sugar or vinegar to get the right balance. Finish with a sprinkle of fresh coriander and seasoning if required.
Goes well with noodles or boiled rice and a group of new friends trying not to stab each other with chopsticks…