Chinese-Style Mock Duck With Noodles

Recipe by sprout 13
READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces noodles, I used dry udon, but spaghetti would work just fine
  • 1
    very long Chinese eggplant, sliced (or 2-3 of the shorter japanese eggplants)
  • 1
    zucchini, sliced
  • 1
    (10 ounce) can vegetarian duck
  • 2
    teaspoons fresh ginger, grated
  • 1
    garlic clove, grated
  • 2
    scallions, sliced
  • 12
    teaspoon red chili pepper flakes
  • 1
    tablespoon vegetable oil
  • Sauce
  • 13
  • 1
    tablespoon oyster sauce (for vegetarians, use the mushroom "oyster-style" sauce, or omit)
  • 1
    teaspoon vinegar (I used red wine vinegar)
  • 2
    teaspoons sugar
  • 1
    tablespoon cornstarch
  • 14
    teaspoon sesame oil
  • water, enough to make 3/4 cup sauce
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DIRECTIONS

  • 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.
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