Sue sao ya (vegetarian roast duck)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Sue sao ya (vegetarian roast duck)
  Vegetarian    Roast    Duck  
Last updated 6/12/2012 1:25:24 AM. Recipe ID 59335. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Sue sao ya (vegetarian roast duck)
 Categories: China, Vegetarian
      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
  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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 59335 (Apr 03, 2005)

[an error occurred while processing this directive]