The Ultimate Mock Duck
Mock duck, made from wheat gluten, is widely available if you know where to look out for it, often it is only spotted by vegetarians in the know. The most common brand is imported from Taiwan you can get either mock chicken, duck, or abalone! Any of them will work fine for this recipe. If your local Chinese grocer doesn’t stock them, you can order online from Wai Yee Hong
- 2 tins of mock duck or mock chicken
- thai sweet chilli sauce
- peanut and sesame oil
- white flour
- sesame seeds
- 1 green and 1 red pepper
- 3 spring onions
- a splash of soy sauce to taste
Empty the mock duck into a colander and rinse with a lot of fresh water. Cover the bottom of a shallow plate with a thick layer of flour and a thin layer of sesame seeds, season with salt and pepper.In a wok or thick bottomed frying pan put a thin layer of peanut oil and heat over a medium flame. Take a piece of mock duck and dredge in the flour mixture and lay in the frying pan, fry until golden brown and repeat with all of the piece, making sure not to overload the pan, replenishing oil when necessary.When all of the mock duck is cooked, wipe the pan clean and lightly cover with half sesame half peanut oil. Thin slice the peppers and quickly stir fry, add thinly sliced spring onions. When the vegetables are cooked but still crunchy, return the mock duck to the pan and give it a good stir to combine the ingredients. Mix 4 tablespoons sweet chilli sauce with a good splash of soy sauce and a little splash of water. When the ingredients are well combined and the pan is hot, add the sauce and stir quickly to combine all of the ingredients. Let the mixture bubble lightly and then remove it from the heat. Serve with either steamed rice or Chinese noodles. If however you are looking for something a little bit meatier, check out these great chicken recipes that I have found over at the Schwartz website.
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