The Traditional Far East Dining Experience

The new casinos of Macao all offer resident dining, with a major theme running through the DNA of all the options. A meaty staple of traditional Chinese and Korean cooking is rice, served with a variety of sauces and a sprinkling of sesame seeds. But if you crave a bit of a change, try to make your own rice. A good place to start is with this variation on the classic green bean, duck and corn stir fry, complete with toppings like sesame oil and sautéed mushrooms. The sauce is simple and not overly sweet. Serve it with rice noodles to make a satisfying meal.

The Ingredients

3 small red radishes

1 cup duck eggs

1 cup pork belly

1 cup brown sugar

½ cup mirin

1/4 cup shichimi

2 teaspoons sesame oil

1 cup freshly shucked corn

Chopped scallions (about 3)

Sesame seeds (about 1/4 cup)

Sesame oil (1 tablespoon)

Duck egg (1 tablespoon)

Green bean (3 oz)

Sesame oil (1 tablespoon)

Ground chicken meat (4 oz)

Rice wine (1 cup)

For the Sesame Sauce

2 tablespoons sesame oil

2 teaspoons sesame seeds


Slice the radishes and give them a quick wash. You can do this with a vegetable steamer, but if not, heat up a pot of water with a lid and add the radishes to it. Leave them in for about 1 minute or until they start to soften. Then peel and cut into slices. Once the radishes are cool enough, chop and set aside.

Place the duck eggs in a large bowl. Cover and refrigerate for 10 minutes.

Meanwhile, heat the duck breasts on a small heat-proof plate in a pot of water on the stove. When the water is boiling, quickly place the duck breast in it and boil for about 1 minute. Remove it from the water and place it on a plate with a paper towel. Take off the skin using a paring knife and cut into 1/2-inch thick slices. Add the duck slices and the minced radish slices to a bowl.

Heat a wok or a large pan on medium heat with a couple tablespoons of vegetable oil. Once the pan is hot, add the pork belly slices. When the meat starts to brown, add a teaspoon of the sesame oil. Keep stirring and rubbing the meat with a piece of the pork skin to remove the excess fat. Once the meat starts to get some colour on it, add more sesame oil to the pan to add a bit of flavour to it. The result is meat that is both fragrant and tender. Add the cooked duck slices and toss them in the sesame oil. Stir occasionally to make sure they stay well-coated with the sauce.

Once the meat is fully cooked, stir it into the mix. Add the chopped scallions to the pan. Give them a quick stir. Next, stir in the brown sugar and soy sauce. Give it a taste to see if it needs more seasoning. Once the sugar has completely dissolved, pour the sauce over the meat and let it cook for a few more minutes to make sure it gets good and hot. Then toss in the corn and mix it in. Finally, give the mixture a good stir and serve it up with rice noodles and a few slices of green bean.

Serves 4.

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