Vegan Hoisin Duck Fried Rice

Hoisin Duck Recipe

Ritual: Stir Fried
Character: Fresh and Sticky
Essence: Chinese Umami

Yields: 4 Portions



Wash, chop, weigh and prep everything. Have all your ingredients laid out, ready to hand. Taking 10 minutes to do this now saves lots of time and stress during cooking.

Boil 1/2 litre water in a kettle and pour over the broccolli and green beans in a saucepan. Bring back to boil for 2 minutes. Drain and set aside.

Whilst the greens are boiling heat a wok on medium heat and once hot add 1 Tbsp toasted sesame oil and swirl to coat pan.

Add the onions and stir fry on a medium heat for 5 minutes, stirring frequently.

After 5 minutes add the peppers, stir to combine and fry for a further 5 minutes.

Into the peppers and onions add the garlic, stock cube and Chinese 5 spice powder and stir thoroughly for 1 minute until fully coated.

Add the carrots and mange tout and once stirred through fry for 1 minute.

Add the mushrooms and continue to fry for 2 minutes.

Whilst the mushrooms cook add the Linda McCartney shredded duck to a seperate frying pan and dry fry on medium heat for 1 minute.

After 1 minute add the hoisin sauce to the duck, reduce the heat to low and fry for a further minute until the sauce is heated through.

Add the drained, par boiled green beans, broccoli and sweetcorn to the wok with the other vegetables and stirfry for 1 minute.

Microwave the rice and add to the veggies.

Finish with the soya sauce and stir everything thoroughly to incorporate.