Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Hunan Style Duck Curry

Curry - Meat - -

INGREDIENTS

1 T oil
1 to 2 cans vegetarian "Roast Duck" braised gluten seitan (mun chai'ya) or mock duck, rinsed and cut into 1 inch / 2.5 cm pieces
3 T curry paste or powder
2 T minced garlic
2 t grated fresh ginger
1/2 t chili garlic paste
1 large green pepper, cut into 1 inch / 2.5 cm squares
1/4 to 1/2 lb (115 - 225 g) of mushrooms, halved (use only 1/2 lb / 225 g if you only use 1 can of "duck")
1 large onion, peeled, cut into 6 wedges, layers separated
2 cups vegetarian broth
1/4 cup light soy sauce
1/4 cup dry sherry
2 T cornstarch dissolved in 2 T cold water

METHOD

Heat a large wok or heavy skillet over high heat. When it's very hot, add the oil. When the oil is hot, add the seitan, curry, garlic, ginger and chilli paste. Stir-fry for 1-2 minutes, then add the green pepper and mushrooms and onion. Stir-fry for another 2 minutes.

Add the broth, soy sauce and sherry. Cover, turn the heat down to medium low and simmer for 10 minutes. Stir in the dissolved cornstarch, turn the heat up to high and stir until it has thickened.

Serve with steamed rice.

posted by Mr Falafel

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