Six months after visiting Vincent Vegetarian Food, we've still got a mock meat or two kicking around in the freezer. I pulled out some mock smoked duck on Monday morning and turned to twitter, where Zuckerbaby proposed I use it for a stir-fry with "an orange-hoisin-chilli sauce & broccoli". How Zuckerbaby managed to identify the exact thing I felt like eating, even though I'd never before eaten it in my life, I do not know. She must be some kind of clairvoyant chef.
My only personal tweaks were to diversify the green veges and stir through some almond slivers - both winners. The sauce was not quite as abundant and punchy as I'd wished for, I should have added more orange juice, but the mock duck had more than enough flavour to carry through the whole dish. Brown rice was the perfect accompanying carb, and the leftovers were dreamy.
Mock duck mix up
(with eternal gratitude to Zuckerbaby)
Defrost a mock smoked duck and chop it into bite-sized pieces, setting it aside. Get a saucepan of brown rice cooking.
Trim and chop a generous handful each of broccolini, snow peas and green beans, also into bite-sized pieces. Mince some garlic.
Heat up a wok, add a little spray of oil and toss in a handful of almond slivers, cooking them just long enough to brown and then removing them. Add a more generous slurp of peanut oil and throw in the duck pieces, stir-frying them for a couple of minutes, until are golden crust is just starting to develop. Add the minced garlic and stir-fry for just a minute more. Add the veges.
While the veges are heating up, place a scant tablespoon of cornflour in a mug and add a tablespoon of orange juice. Stir them together into a paste, then mix in a little more orange juice again. By now it's probably time to give the veges a thorough stir. Pour over several tablespoons of hoisin sauce, and Sriracha sauce to taste. Add the orange juice mixture and stir everything together thoroughly. After a minute or two the sauce should thicken a little.
All done! Serve the stir-fry on a mound of rice, generously sprinkled with almonds.
This sounds really amazingly nice.
ReplyDelete*gasps* Wait, what? Sriracha in Australia? Oh, please do tell from whence it came!
ReplyDeleteDanni - it was! Zuckerbaby's an ideas person for sure. :-)
ReplyDeleteHannah - yes! We've come across it at various Asian grocers around Melbourne. If you can't find it in your neighbourhood, put it on your shopping list for your next visit down this way!
I'm going to try this, but I'll probably bench the rice (and maybe bring quinoa on as substitute - I just love that stuff). A few weeks ago when baby asparagus was cheap, that would have been DA BOMB in this.
ReplyDeleteHoisin's pretty sugary too, yo.
@Hannah - if you can't find Sriracha (esp in those green-twist-topped bottles that you see in all decent Asian restos) you should maybe try Minh Phat on Victoria St in Richmond: that's where we have always gotten ours - we buy Foco brand and we put it on pretty much everything - even on home-made felafel kebabs: it lifts the garlicy-lemonjuicy-yoghurt sauce and/or hummus to a whole new level. A bit of that with home-made tabbouleh and some sliced onion and tomato... on fresh pide...
Where was I? Oh yeah.
You can get it in pretty much any Asian grocery in Prahran or Box Hill. (To do this it helps if you live in Melbourne... otherwise the fares make the acquisition costs prohibitive).
Thanks, GT. Hannah's actually a Canberra gal, though she make semi-regular trips down this way. :-)
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