Beijing Mock Duck

Mock duck, with its distinctive flavor and artificial plucked duck texture, is actually a type of wheat gluten, or seitan. It is available in Asian markets and some well-stocked supermarkets in canned or frozen form. Ready in minutes, this tasty dish will soon be filed under your easy dinner party recipes.

MAKES 4 TO 6 SERVINGS

1⁄2 cup duck sauce (plum sauce)

1⁄2 tablespoon toasted (dark) sesame oil

1⁄4 teaspoon five-spice powder

1 tablespoon peanut oil

1 tablespoon chopped fresh ginger

3 large cloves garlic, finely chopped

2 (10-ounce) cans vegetarian mock duck, rinsed, drained, patted dry with paper towels, cut into thin slices

About 24 (7-inch) prepared fresh or thawed frozen Chinese pancakes, or 2 recipes Classic Chinese Pancakes, warmed

Prepared hoisin sauce or Hoisin Sauce), to serve

4 scallions, thinly sliced, to serve

1 large cucumber (about 12 ounces), unpeeled, sliced into thin sticks, to serve

In a small bowl, combine the duck sauce, sesame oil, and five-spice powder; set aside. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the ginger and garlic and cook, stirring constantly, 30 seconds. Add the mock duck and cook, stirring constantly, 2 minutes. Reduce the heat to medium and add the duck sauce mixture; cook, stirring, until hot and bubbly, about 2 minutes. Transfer to a serving bowl.

To serve, spread a warm pancake thinly with hoisin sauce; add scallions, cucumber, and mock duck mixture. Roll up and serve at once.

{PER SERVING} Calories 356 • Protein 22g • Total Fat 11g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 1g • Sodium 281mg

hancheng

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