How to Make Vegetarian Peking Duck (Traditional & Healthy Version)

Name: How to Make Vegetarian Peking Duck (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: singapore
Ingredients: 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)

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.

35 min total2 servingsMedium420 kcal / 100g

Ingredients

Step-by-step instructions

Step 1 · Prepare mock duck by draining and patting dry

Prepare mock duck by draining and patting dry. Slice into thin, even strips for maximum crispiness.

Step 2 · Mix sesame oil

Mix sesame oil, soy sauce, five spice powder, and brown sugar to create a marinade. Coat mock duck strips evenly.

5 min

Step 3 · Heat a non-stick pan over medium-high heat

Heat a non-stick pan over medium-high heat. Pan-fry mock duck strips until crispy and golden, about 5 minutes per side.

2 min

Step 4 · Warm Chinese pancakes in a steamer or dry pan for 1-2 minutes to so...

Warm Chinese pancakes in a steamer or dry pan for 1-2 minutes to soften.

Step 5 · Slice cucumber

Slice cucumber, spring onion, and carrot into thin julienne strips for fresh crunch and colour.

Step 6 · Spread 1 tsp hoisin sauce onto each pancake

Spread 1 tsp hoisin sauce onto each pancake. Arrange mock duck, cucumber, spring onion, and carrot. Roll up tightly.

Step 7 · Serve immediately

Serve immediately, garnished with extra spring onion if desired. Enjoy with friends at lunch or as a festive treat.

Why this recipe 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.

A note on tradition

Vegetarian Peking Duck is a popular option in Singapore's Central region, especially in kopitiams and hawker centres where fusion food thrives. It’s often enjoyed during lunch hours, or as a festive meal during Chinese New Year when meatless dishes are served. The dish reflects Singapore’s inclusive food culture, adapting classic recipes for modern tastes and dietary needs.

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