Prep time: 30 mins + marination time
Cook time: 30 mins
Ready in: 1 hr
Serves: 2 Adults
2 Cans of Wu-Chang brand Mun Chai Ya (a chunky seitan mock duck meat)
1 bundle of shen choy (Chinese red spinach)
3 cups Minute Brown rice
1 Bundle of asparagus
1/2 A plum – finely chopped
1 cup Olive oil
1 cup Vegetable oil
1 1/2 tsp Sriracha hot sauce
1 container of Dynasty plum sauce
1/4 cup of Agave nectar or honey
2 tsp Old Bay seasoning
1 tsp Lemon juice
1 tsp Vegetarian oyster sauce
Suggested pairing: Lychee wine
1.) Open & drain the cans of mock duck, with the duck still in the can rinse the “meat” about 3 times with fresh water, then drain. Separate the large & medium pieces of mock duck. You can keep the small pieces for another meal or toss them. Fill a large bowel with some water or olive oil. I used water so the ingredients above don’t include the quantity for olive oil you may use here. Mix in a heavy amount of Old Bay with a few drops of lemon juice, place the mock duck in & let it marinate for a bit – I’d recommend 2 – 4 hrs.
2.) Thoroughly wash the shen choy, break off the leaves & pile onto a plate or in a large bowl.
3.) Pre-heat oven to 425 degrees F
4.) Heat a medium size pan on the stove at a medium-high heat. Pour in some vegetable oil, as well as butter if you’d like. Once the oil is hot place the mock duck into the pan. Lightly sprinkle with some more Old Bay seasoning & fry (flipping between both sides) until in begins to brown, then remove from the stove.
5.) In a cup or small bowel mix about 1/2 cup of olive oil & a few dashes of Old Bay seasoning. Place the mock duck onto a non-stick or greased baking sheet. Using either a basting brush or a spoon, lightly cover the duck in the seasoned oil, then place in the oven for about 6 minutes.
6.) Next we are going to create the glaze, which you’ll need to test both for consistency & taste as you go. Using another small shallow pan heat up the temperature on your stove about 1/2 way. Pour in the Dynasty plum sauce, then mix in about 1 1/2 tsp Sriracha hot sauce. Slowly mix in about 1/4 cup of agave nectar or 1/2 cup of honey. You want the consistency of this to be thick enough that when you pour it out of a spoon it coats the front & back of the spoon still. Once you have the right consistency, & you are happy with the taste, turn the temperature to low. Continue to stir this as you are cooking.
7.) To make the shen choy heat up a very large pan at about medium heat, & pour in a small amount of olive oil, as well as adding a bit of butter if you’d like. I also put some vegetarian oyster sauce & soy sauce into mine. Once the pan in hot toss in the shen choy & let the steam bring the mass of it down a little bit before sautéing.
8.) The 6 minutes on the duck should be about up, so pull it out & flip the meat, then coat the new top side in the olive oil with Old Bay seasoning, & return to the oven for another 6 minutes.
9.) Stir the shen choy around a little bit, keep doing this through the recipe. Turn the heat down to about low-medium & add a few drops of lemon juice.
10.) In a medium pot bring 2 1/2 cups of water to a boil. Mix in 3 cups of Minute brown rice. Wait for the rice to begin boiling, then reduce heat to low, cover the pot & let the rice simmer for 5 minutes.
11.) Pull out the duck, flip the pieces, then liberally coat with with plum glaze using a basting brush or spoon, & place back in the oven for another 4-5 minutes.
12.) Heat another small pan on medium heat with some olive oil, & butter if desired. Wash off the asparagus, then bend the end of each individual stalk until it breaks off. Place the asparagus into the pan & roll it around a bit to coat the stalks with the oil.
13.) Pull out the duck from the oven, flip the pieces, & coat the new top side with the plum glaze, & return to the oven for an additional 5 minutes.
14.) Place the asparagus on a baking sheet, brush them with olive oil, & place in the oven for about 3-5 minutes until they show signs of a lightly roasted color.
15.) Remove the rice from heat, stir it, & let it stand 5 minutes.
16.) Mix the chopped plum pieces into the plum sauce, & turn up the heat to medium-low.
17.) When the 5 minutes on the duck & asparagus are up, pull them from the oven, then mix the rice again.
18.) On a plate place 2-3 large scoops of rice & flatten out a bit. Then layer on the shey choy, followed by 2-3 pieces of duck. Coat the duck with a generous amount of the plum sauce, & place 3-5 pieces of asparagus in a small bundle over the small mountain of food.