For this week’s recipe, we wanted to do something a little different. We came up with a fusion of two of our favourite cuisines: Chinese fajitas.
This is a pretty fun meal to make, all the more so because it’s totally unexpected. But if you can make duck pancakes, we figured you can also make duck fajitas. And why shouldn’t satay sauce go with black beans? As it turns out, it does – very nicely indeed.
There’s some kind of crazy synergy between the peanuts, the black beans, the bamboo shoots and water chestnuts, and the duck. The mock duck, by the way, is fantastic – it’s one of the best new products on the market at the moment, along with the pulled pork and chicken range. There’s a lot of exciting stuff happening in the veggie/vegan niche at the minute and I can’t wait to see what’s next.
Here’s the video of us making the fajitas, and be sure to scroll down for the recipe!
A delicious fusion of Chinese and Mexican cuisines wrapped up in a tortilla.
- 8 corn tortillas 2 per person
- 1 green pepper
- 10-15 cherry tomatoes
- 120 g water chestnuts
- 120 g bamboo shoots
- 240 g satay sauce
- 230 g black beans
- 1 packet Linda McCartney Shredded Hoisin Duck
Thinly chop the pepper and quarter the tomatoes.
Add the tomatoes, peppers, duck, bamboo shoots, water chestnuts, and black beans into a wok with a small splash of oil and turn to medium heat.
After around 4 minutes, add the satay sauce and stir will to combine. Stir-fry for around 4-6 minutes more, until everything is cooked.
Put a dollop of the mixture into the middle of a wrap and push it into a line. Wrap it up tightly to form your fajita.
Feel free to swap out the satay if you have a peanut allergy - hoisin might work just as well, although we haven't tried it yet! Let us know how it tastes if you give it a go.