Vegetarian braised 'duck'

almost as good as the real thing! 🦆

Jan 31, 2025

the culture of creating imitation 'wheat' meats or 'seitan' has existed for centuries in China, created by Buddhist monks.

in Chinese vegetarian stalls in Singapore you can find various versions of mock meat, cooked in different styles often without the use of onion and garlic due to religious restrictions and preference.

in this recipe that we prepared for a occasionally-vegetarian Taoist Spirit Medium friend, we made a version of braised mock duck using 'mock meat' made from scratch. the beancurd skin wrapping resembles duck skin & we used condiments such as soy sauce and mushroom seasoning for umami, omitting the need for onion or garlic.

@nomies.co I wonder if thunder god likes to eat thunder tea rice… 🤔🍵🍚 #sg #sgfood #vegetarian #braisedduck

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Braised Mock Duck

mock duck:

250g vital wheat gluten
70g soy flour
2 tsp mushroom seasoning
2 tbsp soy sauce
2 tsp salt
1 cup warm water
2 large sheet beancurd skin
1tsp cornstarch+ 3 tbsp water

braising sauce:

6 dried shiitake mushrooms, soaked in 2 cups water
40g ginger, sliced
3 tbsp oil
2 tbsp vegetarian oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp sesame oil
1 tbsp brown sugar
2 tsp mushroom seasoning
1 tsp cornstarch+ 2tsp water

directions:

in a bowl, whisk wheat gluten and soy flour. In a separate bowl, mix together mushroom seasoning, water, soy sauce and salt. Add the flour mixture into the liquid and stir with a wooden spoon.
transfer onto a counter and knead for 5 minutes. wrap in cling wrap and set aside for 30 minutes.
portion the dough into two and form into logs. wrap tightly with aluminium foil. place in a steamer and steam in low heat for 40 minutes.
remove and let it cool for 30 minutes before unwrapping foil.
lay out a beancurd sheet. brush with cornstarch + water mixture. lay a log of mock meat in the middle. fold in right and left sides roll the beancurd skin like a spring roll.
heat 3tbsp oil in a pan medium heat. sear the mock duck log on all sides and set aside.
in the pan, add the ginger and saute until fragrant. add in the mushroom align with the soaking water. pour in all the sauces and mushroom seasoning.
cover and simmer for 20 minutes or until mushroom is soft. add the brown sugar.
submerge the mock duck into the broth, cover and simmer for 20 minutes on low heat.
remove the mock duck and slice to 1 inch thick pieces.
add the cornstarch slurry to the broth and stir until thickened. season to taste.
pour the sauce along with the mushrooms, over the sliced mocked duck. enjoy!