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.