Curried Mock Duck
1 1/2 cups basmati rice
4 tablespoons vegetable oil, divided
3 cups vegetable broth
1/2 head cabbage, roughly shredded
2 jumbo onions, sliced
1 tablespoon ginger, grated
1 tablespoon garlic, minced
3 (10 ounce) cans mock duck, sliced
1/2 (14 ounce) can lite coconut milk
2 tablespoons curry powder
1/4 cup soy sauce
1. In a sauce pan, heat 2 tablespoons oil, add basmati rice, and cook on medium until toasty brown Add vegetable broth and cook until done, 20 minutes.
2. In a large saute pan or wok, heat 2 tablespoons oil, add cabbage and onions, and cook about half way to browned (3-5 minutes). Add ginger and garlic, and saute 1 minute.
3. Add mock duck, curry powder and coconut milk, and cook on high until thickened. Stir in soy sauce. Serve over cooked rice.
Source of recipe: I first tasted this at a wedding many years ago. It was prepared by the bride's brother and he gave me the recipe. A true family favorite.