We visited a Chinese grocer in a narrow alleyway of downtown Suva several weeks ago and picked up some interesting items. One of them is a vegetarian soy-based protein product that mimics the taste and texture of Peking duck.
I’m a fan of this product. The texture has a hearty chew (you could use it in a sandwich), and the flavor profile is classic Chinese food. I taste sugar, plum sauce, oyster sauce and what I’m guessing is Chinese five-spice seasoning.
The product comes pre-sliced to look like chunks of duck, and I tossed the chunks with udon for a tasty weeknight dinner.
3 udon bundles
2 eggplants, sliced
1/2 medium onion, chopped
1 pack vegetarian Peking duck
ginger paste to taste
garlic paste to taste
soy sauce to taste
sesame sauce to taste
sesame oil to taste
sesame seeds, scallion and minced chili for garnish
Bring water to a boil in a pot, and cook the udon until al dente. Drain and set aside.
As you’re preparing the noodles, cook the eggplant and onion in a large pan with a generous amount of oil (I prefer using olive oil), covered. When they soften, stir in the duck chunks and the cooked udon, and add the seasonings and garnish.