Peking Duck
Lunch • Singapore
How to Make Vegetarian Peking Duck (Traditional & Healthy Version)
Vegetarian Peking Duck is a creative spin on a classic Chinese dish, adapted for the vibrant and health-conscious Singapore culinary scene. While Peking Duck originated in China, Singapore’s bustling kopitiam culture and hawker centres have embraced fusion versions—including vegetarian alternatives that cater to diverse dietary needs. By using plant-based ingredients and local flavours, this recipe delivers the crispy, aromatic experience of traditional Peking Duck, but with a lighter, healthier profile. Singaporeans love to innovate, and vegetarian Peking Duck is a testament to that spirit, combining authentic tastes with modern health trends. It’s perfect for lunch gatherings or festive occasions, offering the same rich, savoury notes as the original with a guilt-free twist. Served with thin pancakes and a medley of fresh vegetables, this dish fits seamlessly into Singapore’s multicultural food heritage, making it a favourite at both hawker stalls and upscale eateries.
Ingredients(for 1 portion with 3 pancakes, vegetables, and mock duck slices)
- 200g Mock duck (vegetarian gluten) (often called 'su ya' in local markets)
- 1 small Cucumber (sliced into thin strips)
- 2 stalks Spring onion (julienned)
- 1 small Carrot (julienned)
- 6 pieces Chinese pancakes (thin crepes) (available at local wet markets)
- 2 tbsp Hoisin sauce (low-sugar if preferred)
- 1 tsp Sesame oil (for brushing mock duck)
- 1 tbsp Light soy sauce (low-sodium)
- 1/2 tsp Five spice powder (adds authentic aroma)
- 1/2 tsp Brown sugar (optional for caramelisation) - optional
Instructions
- 1
Prepare mock duck by draining and patting dry. Slice into thin, even strips for maximum crispiness.
3 minutes
Use kitchen towels to absorb moisture for better texture.
- 2
Mix sesame oil, soy sauce, five spice powder, and brown sugar to create a marinade. Coat mock duck strips evenly.
2 minutes
Let marinated mock duck rest 5 minutes for deeper flavour.
- 3
Heat a non-stick pan over medium-high heat. Pan-fry mock duck strips until crispy and golden, about 5 minutes per side.
10 minutes
Do not overcrowd the pan to ensure even browning.
- 4
Warm Chinese pancakes in a steamer or dry pan for 1-2 minutes to soften.
2 minutes
Cover pancakes with a damp cloth to prevent drying out.
Why This Dish is Healthy
By swapping traditional duck for mock duck and focusing on fresh vegetables, this recipe reduces fat and cholesterol while boosting fibre and nutrients. It’s lower in calories, suitable for weight management, and diabetic-friendly due to balanced carbs and minimal added sugar. Singaporeans love healthier hawker fare, and this fusion recipe embraces that ethos, making it a smart, tasty choice for everyday meals.
This vegetarian Peking Duck is rich in plant-based protein from mock duck, fibre from fresh vegetables, and essential vitamins like vitamin A and C from carrots and cucumber. Using low-sodium soy sauce and reducing added sugar keeps sodium and calories in check. The dish is cholesterol-free and contains healthy fats from sesame oil, making it suitable for heart health. The pancakes provide moderate carbohydrates for energy, while the vegetables support digestive health and immunity.
Pro Tips
- 💡Tip 1: Marinate mock duck longer for deeper flavour.
- 💡Tip 2: Use a hot pan to ensure crispy texture.
- 💡Tip 3: Prepare vegetables just before serving for best freshness.
Storage & Serving
Store leftover mock duck and vegetables separately in airtight containers in the fridge for up to 2 days. Reheat mock duck in a pan for crispiness; pancakes can be steamed briefly to soften.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
