Spicy Vegan Mock Duck Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Fast, ferocious and full of delicous asian flavour! I discovered this recipe when trying to magically recreate my favorite take out recipe. It isn't the same thing, but I actually like this a little better. You can find Mock Duck (braised gluten) in some major grocery stores or in Asian specialty stores. Serve with rice, rice noodles, shanghai noodles or slip into something a little less traditional like quinoa or spaghetti noodles. Ingredients:
2 tablespoons peanut oil |
1 tablespoon sesame oil |
1 teaspoon hot chili oil (optional) |
1 onion, chopped |
2 garlic cloves, minced |
1 tablespoon fresh ginger, fineley chopped |
2 tablespoons soy sauce or 2 tablespoons braggs liquid aminos |
1 teaspoon maple syrup |
1 teaspoon lime juice |
1 tablespoon sambal oelek (chilli garlic sauce) |
1/4 teaspoon asian chili powder |
1 (10 ounce) can chinese braised gluten |
1/2 cup zucchini, sliced |
1/2 cup broccoli, peices |
1/2 cup carrot, thinly sliced |
1/4 cup cilantro, chopped |
2 tablespoons cashews, chopped |
Directions:
1. Heat the oils in a wok or large pan over medium heat. Add onions and heat 2-3 minutes.
2. Add garlic and ginger, sautee for 2 more minutes.
3. Add the liquid from the gluten, soy sauce, syrup, lime juice, Sambal, and chillies and heat through.
4. 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.
5. Serve over cooked grain or noodle of choice, and garnish with cilantro and cashews.
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