Duck Quai Chai, a beloved Thai street food classic, is traditionally made with duck meat. However, this vegetarian adaptation captures the essence of the dish without compromising on flavour or texture. We’ve created a vibrant and satisfying meal that's surprisingly easy to prepare, perfect for both novice cooks and seasoned chefs looking for a delicious, plant-based twist on a familiar favourite. Imagine the rich, savory broth infused with fragrant herbs and spices, complemented by the satisfying chewiness of the mock duck. This comforting yet exciting dish is a testament to the versatility of vegetarian cuisine.
Forget complicated recipes and lengthy preparation times. This vegetarian Duck Quai Chai is packed with flavour and is surprisingly simple to make. The following steps will guide you through creating this delicious and satisfying meal, perfect for a weeknight dinner or a special occasion. Get ready to be amazed by how closely this vegetarian version mimics the authentic taste and texture of the traditional dish.
Tools Needed
- Pot
- Knife
- Basket
- Brush
- Pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Mushrooms
- Wash chicken thigh mushrooms with diluted salt water. Cut off the black head and discard.
- Blanch the mushrooms in boiling water with ginger and salt for 1 minute. Drain and let cool.
- Slice the blanched mushrooms thinly or into circles, keeping large pieces.
- Marinate the mushrooms with sugar, mushroom seasoning, Hoo chay oil, and pepper. Mix well and let it absorb.
- Coat the marinated mushrooms with tapioca starch. Lightly brush off excess starch.
Step 2. Assemble and Steam
- Cut Cao hu ki stems into pieces equal to the length of the mushroom. Cut off the stiff outer edge of Tofu ki leaves for easier rolling.
- Place a mushroom slice on half a Tofu ki leaf, top with a piece of Cao hu ki stem, and wrap tightly.
- Steam the wrapped mushrooms for about 5 minutes until the starch is cooked.
Step 3. Make the Sauce and Fry
- Combine sugar, mushroom seasoning, vegetarian oyster sauce, soy sauce, chili sauce (or tomato sauce), and pepper. Add water to desired consistency.
- Once the mushrooms have cooled after steaming, fry them in oil over medium heat until golden brown on both sides.
- Heat oil in a pan. Add shallots and fry until fragrant. Add the sauce and simmer until slightly thickened (5-6 minutes).
Step 4. Combine and Serve
- Add the fried mushrooms to the sauce and coat for a few seconds on each side. Serve immediately.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Choosing larger chicken thigh mushrooms makes the dish easier to prepare.
- Don't make the wrapped mushrooms too thick; it will not be as delicious.
- Don't fry the mushrooms while they're hot; let them cool down first for crispier results.
- Fry the mushrooms over medium heat; too high heat will burn them.
Nutrition
- N/A
FAQs
1. Are vegetarian dishes really filling and satisfying?
Absolutely! These recipes utilize hearty vegetables, legumes, and grains to ensure you feel full and satisfied after your meal. Creative cooking techniques also help boost flavor and texture.
2. How much time do I need to prepare these dishes?
These recipes are designed to be quick and easy. Most can be prepared in under 30 minutes, making them perfect for busy weeknights.
So there you have it – four delicious and easy vegetarian recipes to expand your culinary horizons. These dishes prove that vegetarian cooking can be both satisfying and exciting, offering a vibrant array of flavors and textures. Now go forth and enjoy these delightful plant-based meals!