Lunch · Chinese · 15 min
Cantonese-Style Braised Seitan and Wild Duck with Ginger-Scallion Aromatics
- Calories
- 1208
- Protein
- 91g
- Carbs
- 122g
- Fat
- 37g
Ingredients
- 193.4 g TRADITIONAL SEITAN IN CHUNKS
- 100 g Duck, wild, breast, meat only, raw
- 107.5 g JASMINE RICE THAI HOM MALI RICE
- 100 g SNOW PEAS
- 100 g WHOLE WATER CHESTNUTS IN WATER
- 19.5 g Oil, sesame, salad or cooking
- 20 g Fresh Ginger, Garlic, Scallion, Shaoxing Wine (Combined aromatics and seasonings)
Method
- 01Rinse the jasmine rice until the water runs clear. Cook in a rice cooker or pot with 1.5 cups of water until fluffy and steaming.
- 02Slice the wild duck breast into thin ribbons and the seitan into bite-sized chunks. Mince 2 tbsp ginger and 3 cloves garlic; thinly slice 3 scallions, separating the white and green parts.
- 03Heat 10g of sesame oil in a wok over high heat until shimmering. Sear the duck until browned, then remove. Add the remaining oil to the wok.
- 04Stir-fry the ginger, garlic, and scallion whites until fragrant and sizzling. Add the seitan, searing until golden brown on all sides.
- 05Return the duck to the wok. Deglaze with 2 tbsp of Shaoxing wine, letting the alcohol evaporate and the aroma fill the kitchen.
- 06Toss in the snow peas and water chestnuts, stir-frying for 2 minutes until the peas are bright green and crisp-tender.
- 07Stir in a splash of dark soy sauce and a pinch of five-spice for depth.
- 08Serve the braised mixture over a generous bed of jasmine rice. Garnish with the sliced scallion greens and a final drizzle of fresh sesame oil. The dish should smell nutty, savory, and bright with ginger.
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