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Recipe and photographs from Dallas Center, USA
4 servings



  • 1 can vegetarian mock duck
  • 2 ½ teaspoons mushroom soy sauce
  • 2 teaspoons granulated sugar
  • 3 ½ Tablespoons cooking oil
  • ½ big sweet onion, cut in 8 wedges
  • ½ cup minced lemongrass
  • 2 cups (113.4g or 4 oz) TVP veggie chicken, soaked in boiled water until tender
  • 12 small oyster mushrooms, soaked in boiled water until tender
  • 4 teaspoons mushroom seasoning
  • 6 Tablespoons Indian curry paste
  • 4 bay leaves
  • 3 ½ cups spring water
  • 1 lemongrass, pressed
  • 4 cups fresh milk
  • 2 cups vegetable broth
  • ½ teaspoon salt
  • 1 small rock sugar (about lime size)
  • 1 pound (454g) taro root, partially cook, peeled, and cut into 3-cm (1-inch) cubes
  • 2 carrots, peeled, cleanly washed, and cut into bite-size chunks
  • 2 celery, cleanly washed and cut into bite-size slices
  • 1 chayote, peeled, cleanly washed, and cut into bite-size chunks
  • 1 can coconut cream
  • 2 teaspoons annatto oil



  1. Vegetarian mock duck: cleanly washed and fried with ½ Tablespoon cooking oil until golden. Add 2 ½ teaspoons soy sauce and 2 teaspoons sugar, then stir fry about 2 minutes.

  2. Place a medium saucepan onto high heat, add 3 Tablespoons cooking oil, 4 wedges of onions, and ½ cup of minced lemongrass. Stir-fry until the minced lemongrass is golden. Then add soaked veggie chicken, soaked oyster mushroom, 4 teaspoons mushroom seasoning, 2 teaspoons sugar, 6 Tablespoons curry paste, 4 bay leaves, ½ cup water, and stir fry until water is gone. Add 2 more cup of spring water and pressed lemongrass, cook for few minutes or until the water is thicken.

  3. Add 4 cup fresh milk, 2 cup vegetable broth, 1 cup spring water, ½ teaspoon salt, 1 small rock sugar, and chopped carrot. Bring to a boil. Then add chopped chayote, veggie fried mock muck, cubed taro root, 4 wedges onion, celery, and coconut cream. Lower heat to medium. When it is almost cooked, remove from heat and add 2 teaspoons annatto seed oil on top.



  • This dish can be served with toasted French bread or rice noodles with bean sprouts and mixed herbs.



If you don't have Annatto oil, you can use the following simple method to make it.
  • ½ cup canola oil
  • 1 bag of annatto seeds (56.7 g or 2 oz.)
Put ½ cup canola oil in a small saucepan. When hot, add the annatto seeds and lower heat. Stir quickly. The oil will have a strong red-orange color. Remove from heat and discard the seeds. Keep in refrigerator.

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