As you can guess the waiters at Wong Kei’s aren’t normally available to give friendly advice and recipes – that is if you want to try to make the dishes at home. But by using our finely tuned sense of taste, and a bit of time dissecting the meal on our plate (by collecting up the onions and other veg into separate piles) we managed to judge the quantities!
We found the main part was the vegetarian duck itself. This tasted and looked like real duck, as far as I can remember – the outside even resembled real skin! With a bit of detective work I found the product ‘Companion Peking Vegetable Roast Duck’. It’s available from Tesco and asian grocery stores. The other ingredients were stir fried carrots, broccoli and mushrooms, with a nice sauce.
I have used my own recipe for the sauce which is easy and delicious, just blend together equal quantities of cashew nut butter, tamari, garlic chilli sauce and apple juice or chinese rice wine.
Today I made the dish for everyone on the Dru Yoga Course in North Wales.
Vegetables: To start with I chopped some carrots into fine strips and stir fried them with a bit of minced garlic for 4 minutes.
Then I added some soaked shitake mushrooms, stir fried for 1 minute, followed by the peppers and cooked for a further 2 more minutes.
Next, in a separate container, I drained the vegetarian duck fresh from the tin and mixed this with some steamed broccoli.
Then added the stir fried vegetables.
The sauce: For the sauce I just blended together equal quantities of chilli and garlic sauce, tamari, cashew butter and apple juice, and poured this over.
The delicious finished product…
Even if I say so myself it was delicious, a few people found it a bit too hot, so you could add less of the chilli and garlic sauce and a bit more apple juice.
Below is the recipe so you can try it at home.
Wong Keith's Mock Duck
2 cloves minced garlic
1 small head of broccoli, cut into small florets
1 small carrot, peeled and thinly sliced
1 red pepper, sliced
5-6 dried shitake mushrooms (or use button mushrooms)
1 tin of vegetarian mock duck, drained
For the sauce
2 tbsp (heaped) cashew nut butter
2 tbsp Chinese chilli garlic sauce
2 tbsp tamari
2 tbsp Chinese rice wine or apple juice
1 tbsp water
cashew nuts, lightly browned
1. Soak the dried shitake mushrooms in hot water for 15 minutes. Gently squeeze out excess water, slice the mushrooms thinly.
2. Heat 1 tbsp of oil in the wok on medium-high heat. When hot, add the sliced carrot and stir fry for 2 minutes, then add the garlic and mushrooms and fry for 30 seconds until fragrant. Add the peppers and stir fry for 1 minute.
4. Meanwhile steam the broccoli until just tender, and add this and the mock duck to the stir fry.
5. Blend the sauce ingredients together and add to the stir fried vegetables at the end of cooking.
Categories: Plant-based Cooking & Recipes