• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1 piece preserved pork sausages (lap cheong)
  • 1 piece preserved waxed duck drumstick (lap ngap)
  • 4 dried Chinese mushrooms, soaked to soften and cubed
  • 60g carrot, cubed
  • 60g red capsicum, cubed
  • 60g green capsicum, cubed
  • 1 tbsp oil
  • ½ tsp chopped garlic
  • ½ tsp chopped shallots
  • Seasoning
  • 1 tsp premium oyster sauce
  • 1 tsp light soy sauce
  • ½ tsp sesame oil
  • ½ tsp sugar or to taste
  • ½ tsp pepper
  • ½ tsp chicken stock granules
  • Corn flour mixture
  • 1 tsp corn flour mixed with 3 tbsp water


  1. Blanch sausage and preserved waxed duck in boiling water for 2-3 minutes. Remove and cut into cubes.
  2. Heat oil and sesame oil in a wok, fry garlic and shallots until fragrant. Put in mushrooms and fry briskly.
  3. Add carrot, preserved meat, and red and green capsicum to mix.
  4. Mix in seasoning and fry briskly to combine, then add corn flour mixture to thicken before serving.

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