LOCATION: Recipes >> Poultry >> Meatless Roast Duck
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Meatless Roast Duck
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from Chinese Meatless Cooking by Stella Lau Fessler (1980)
Ingredients:
3 Tbs soy sauce
1 tsp sugar (or any vegan sweetener without strong taste)
1 Tbs Shao-sing wine, dry sherry, or sake
1/2 c. mushroom water (from soaking 6 dried shiitakes in 2/3 c.
hot water for 1 hour, or leftover from soaking shiitakes
for another Chinese dish)
5 Tbs oil
10 dried bean curd sheets, about 8"x14" (from Chinese/Asian grocery)
1 Tbs sesame oil (the brown, roasted kind, NOT the yellow-clear stuff)
Procedure:
Combine soy sauce, sugar, wine, mushroom water, and sesame oil in a small
saucepan, simmer for 5 mins, and let cool.
Soak b.c. sheets in warm water for 2 mins and pat dry with towels. Spread
one sheet on a flat surface and brush the soy sauce mixture generously over
the entire sheet. Spread another sheet over the first and brush soy sauce
mixture on it. Repeat until all the sheets are coated with the soy sauce
mixture and stacked in a pile. SAVE THE LEFTOVER LIQUID. Fold the stack 3 times
across the shorter side and cut the folded b.c.s. "strip" crosswise in half.
Wrap both pieces securely in gauze (e.g., cheesecloth).
Put wrapped b.c.s. strips in a steamer and steam for 15 mins, then remove from
steamer and take off gauze.
Heat oil in a skillet over moderate heat and fry both sides of the strips
until golden brown. Drain off excess oil from pan and add leftover soy sauce
mixture (add extra stock if needed). Cover pan, simmer for 5 mins, then cool.
Cut each strip crosswise into 1/2" pieces, arrange neatly on a platter, and
serve. Goes well with many vegetable dishes (broccoli, cabbage, bok choy, etc).
Judy Karpen
karpen@nrlfs1.nrl.navy.mil
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