Stir-Fried Vegetarian “Duck” with Chili, Bell Pepper and Black Beans
As I said in my previous post Sunday was my birthday, one of the gifts Kala gave me was the book Authentic Chinese Cuisine: for the Contemporary Kitchen By Bryanna Clark Grogan. The first recipe we made from it was Stir-Fried Vegetarian “Duck” with Chili, Bell Pepper, and Black Beans. It called for the old stand by a can of mock duck and we tweaked it a little bit adding a little more chili, maybe next time a bit more than we did on the first run through, and substituted yellow bell for the red bell. It was a very tasty dish and very very easy. We had it with black jasmine rice.
–Shane
Photos: Kala
destinyskitchen said,
July 4, 2008 at 11:58 pm
Gorgeous photos! Everything looks so glossy & bright!
veganhomemade said,
July 9, 2008 at 2:39 pm
I thought those were black beans on the plate at first, that would’ve been an odd combo. I made sweet and sour mock duck once, but I wasn’t a huge fan of the canned duck, the texture bugged me out a little bit.