Vegetarian roast duck (sue sao ya; shanghai)
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Vegetarian roast duck (sue sao ya; shanghai)
  Vegetarian    Roast    Duck    Chinese  
Last updated 6/12/2012 1:01:38 AM. Recipe ID 24943. Report a problem with this recipe.
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      Title: Vegetarian roast duck (sue sao ya; shanghai)
 Categories: Chinese, Vegetarian, Ceideburg 2
      Yield: 1 Servings
 
      1    Free Flow Recipe
 
  The next few recipes are from a big, fat cookbook that would be
  several volumes if they had not used the somewhat unappealing format
  in which the recipes are presented.  The book is pretty no frills,
  with little background given for the dishes.  Almost everything that
  I've tried from the book has been good, though.  Here we get into
  some hard- core, no-fooling Chinese vegetarian recipes.  The book has
  a lot of vegetarian stuff in it, as well as recipes tailored for
  diabetics and those with ulcer problems.  It's actually pretty easy
  to use once you get used to the odd format.
  
  A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
  shredded bamboo shoots D. 2 teaspoons light soy sauce E. 1/2 teaspoon
  sugar F. 1/2 teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
  teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
  sauce K. 1/2 teaspoon sesame oil L. 1/2 teaspoon salt M. 1
  tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
  peanut oil
  
  PREPARATION:
  
  I.  Wash B and soak in warm water for 15 minutes; drain and save
  water; shred B very fine.
  
  II.  Mix D,E,F,G.
  
  III.  Mix H,I,J,K,L,M.
  
  COOKING: 1. Heat A, add B, stir-fry a few seconds, add C, mix well.
  
  2.  Add D-G, stir well and cook for 1 minute.
  
  3.  Dip pastry brush into H-M and brush 1 piece of N generously.
  
  4.  Spread 1/4 of A-G on top; place second piece of N over this; brush
  again with H-M and spread 1/4 A-G over this.
  
  5.  Repeat procedure until fourth layer is finished.
  
  6.  Fold into a 2-to 3-inch roll; place on a plate and steam over
  boiling water for 10 minutes; cool completely
  
  7.  Heat O to 375F; deep fry A-N until golden brown (1 to 2 minutes),
  cool. Slice and serve as hors d'oeuvres or serve with rice.
  
  




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Recipe ID 24943 (Apr 03, 2005)

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