Chinese-style Stir-fried Vegetarian Duck


2 lb all-purpose flour
1 teaspoon salt
1-1/2 tablespoons cornstarch
2 tablespoons oil
1 green pepper, diced
1/3 cup vegetable stock
2 tablespoons light soy sauce
2 teaspoons Shaoxing rice wine
1 teaspoon sugar
1 teaspoon roasted sesame oil


  1. Sift the flour into a bowl with the salt and gradually add 2-1/2 cups warm water to make a dough. Knead until smooth, then cover with a damp cloth and allow to rest in a warm place for 55-60 minutes.
  2. Rinse the dough under cold water and wash off all the starch by pulling, stretching and squeezing the dough with your hands. You should have about 10 oz gluten after 10-15 minutes of washing and squeezing. Extract as much water you can by squeezing the dough hard, then cut the dough into bite-size pieces. Dry thoroughly.
  3. Toss the gluten in 1 tablespoon of the cornstarch. Heat a wok over high heat, add the oil and heat until very hot. Quickly stir-fry the gluten until it is browned all over, then remove from the wok.
  4. Stir-fry the pepper until it starts to brown around the edges, then remove. Pour off any excess oil.
  5. Add the stock, soy sauce, rice wine and sugar the wok and bring to a boil. Return the gluten and pepper and simmer for 1 minute.
  6. Combine the remaining cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle with the sesame oil and serve.

Makes 4 servings.

Source: The Food of China