Spicy Vegan Mock Duck Stir Fry Recipes

LEFTOVER DUCK STIR FRY

Steps:

• Heat a large wok and add oil.
• Add mushrooms, cook for 3 minutes until they start to soften and brown.
• Add duck, cook for 1 minute.
• Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
• Add sweetcorn, mange tout, cook for 2 minutes.
• Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
• Add cashews, stir well to heat through.
• Serve with boiled or egg fried basmati rice.

CHINESE-STYLE MOCK DUCK WITH NOODLES

Steps:

• Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).
• Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.
• Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften.
• Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
• Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.
• Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
• Add cooked noodles to the pan and stir to combine. Serve hot.

SPICY VEGAN MOCK DUCK STIR-FRY

Steps:

• Heat the oils in a wok or large pan over medium heat. Add onions and heat 2-3 minutes.
• Add garlic and ginger, sautee for 2 more minutes.
• Add the liquid from the gluten, soy sauce, syrup, lime juice, Sambal, and chillies and heat through.
• Add gluten peices, and simmer for 2 minutes. Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched.
• Serve over cooked grain or noodle of choice, and garnish with cilantro and cashews.

CHINESE DUCK STIR-FRY

Steps:

• Score the skin of the duck breast and place skin-side down in a cold frying pan. Set over a medium heat and fry gently until the skin has browned. Turn the breast over and drizzle the honey over the skin.
• When the duck breast has cooked through, take off the heat and leave to rest for 5 minutes. Cut into thin slices.
• Cook the noodles following the instructions on the packet.
• Heat the olive oil and sesame oil in a wok or frying pan. Add the chili, garlic, ginger, carrots, peppers and scallions. Pour over the mirin and soy sauce and stir-fry for a few minutes.
• Add the noodles and cilantro stalks and toss together.
• Spoon into serving bowls, fan the duck pieces over the top and sprinkle over the cilantro leaves.