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Prep 10 mins
Cook 15 mins
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.
- 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
- 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.