Thai Basil Mock Duck
Thai Basil Mock Duck is a delicious vegetarian Thai dish, combining savory mock duck, Thai Basil, Thai soy sauce, and vegetables!
Servings: 4
Calories: 223kcal
Ingredients
- 12 ounces canned mock duck (you'll need two 10-ounce cans, drained)
- 2 tablespoons neutral oil
- 3 cloves garlic (chopped)
- ½ small onion (thinly sliced)
- 2 large white button mushrooms (sliced)
- 1 cup green beans (trimmed and cut in half)
- ½ red bell pepper (cut into chunks)
- 1 cup Thai basil leaves (packed)
For the sauce:
- 2 teaspoons sugar
- 1 tablespoon Thai black soy sauce (or substitute 2 teaspoons Chinese dark soy sauce)
- 2 teaspoons Thai thin soy sauce (or Chinese light soy sauce)
- 2 teaspoons oyster sauce
- 2 teaspoons fish sauce
Instructions
- Drain the mock duck in a colander and cut any large chunks in half to make bite-size pieces.
- Premix the sauce by combining the sugar, Thai black soy sauce, Thai thin soy sauce, oyster sauce, and fish sauce to a small bowl. Set aside.
- Heat a wok or skillet over high heat. When it’s lightly smoking, reduce the heat to medium high. Add the neutral oil and swirl to coat.
- Add the garlic and cook for about 20 seconds. Then add the onions, mushrooms, and green beans. Stir-fry for 3-4 minutes. Add the red bell pepper and the premixed sauce. Cook, stirring, for another 2 minutes.
- Add the mock duck and Thai basil. Stir-fry for another 2 minutes to heat the mock duck through, wilt the Thai basil, and coat everything evenly in the sauce. Serve immediately with steamed jasmine rice!
Nutrition
Calories: 223kcal | Carbohydrates: 13g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1378mg | Potassium: 194mg | Fiber: 2g | Sugar: 6g | Vitamin A: 973IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 1mg