Spicy Vegan Mock Duck Stir Fry Recipes

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-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.