Mock Duck Basil Recipe

Prepare and marinate mock duck

Slice the 12 oz mock duck into 1/4-inch thick bite-sized strips. In a bowl combine 1 tbs light soy sauce, 1 tsp rice wine, and toss the mock duck strips to coat. Sprinkle 1 tbs cornstarch over the strips and toss lightly so pieces have a thin, even coating. Let sit 8–10 minutes while you prepare other ingredients.

Pan-fry mock duck

Heat 3 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated mock duck in a single layer (work in batches if needed). Fry until edges are crisp and slightly browned, about 3–4 minutes per side, turning to get even color. Remove to a plate lined with paper towel and set aside. Wipe out excess burned bits if necessary, leaving a little fond.

Prepare vegetables: slice peppers into 1/4-inch strips, cut onion into wedges, slice scallions on the diagonal, mince garlic, and pick basil leaves from stems.

Stir-fry aromatics

Return the skillet or wok to high heat and add 2 tbs neutral oil. When oil is hot and just beginning to smoke, add the minced garlic and optional sliced chiles. Stir constantly 15–20 seconds until fragrant but not browned.

Cook onions and peppers

Add white onion wedges and the sliced red and green peppers. Stir-fry 2–3 minutes until they begin to soften but remain crisp-tender. Add the green parts of the scallions and continue tossing for 30 seconds.

Make sauce

While vegetables cook, whisk together in a small bowl: 2 tbs oyster sauce (use vegetarian version if desired), 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp vegetarian stir-fry sauce or hoisin (optional), 1 cup vegetable stock or water, 1 tsp brown sugar, 1 tsp rice vinegar, and 1 tsp sesame oil. In a separate small cup, mix 1 tsp cornstarch with 1 tbs cold water to form a slurry.

Combine sauce with vegetables

Pour the prepared sauce into the wok with the vegetables and bring to a simmer, scraping up any browned bits from the pan. Taste and adjust seasoning (add up to 1/4 tsp salt and 1/4 tsp black pepper total). Once the sauce begins to bubble, pour in the cornstarch slurry while stirring constantly; sauce will thicken in 30–60 seconds to a glossy brown glaze.

Return mock duck and finish

Return the pan-fried mock duck strips to the wok, toss thoroughly to coat with the brown sauce and vegetables. Stir-fry together 1–2 minutes so the mock duck heats through and absorbs sauce (avoid overcooking to keep mock duck texture firm).

Add basil and green onions

Turn off the heat and immediately add the Thai basil leaves and remaining sliced green onions (if any green parts left). Toss for about 30 seconds until basil wilts but remains bright and aromatic. Drizzle 1 tsp sesame oil if desired and give a final toss.

Serve

Transfer to a serving plate. Serve hot with steamed jasmine rice or noodles. Offer extra sliced chiles or soy sauce at the table.