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Print this Recipe    Mock Duck

Mock Roast Duck

3 Tbs soy sauce
1 tsp sugar
1 Tbs Shao-sing wine, dry sherry, or sake
1/2 c. mushroom water (soak 6 dried shiitakes in 2/3 c hot water 1 hour)
5 Tbs oil
10 dried bean curd sheets, about 8"x14"
1 Tbs sesame oil

Combine soy sauce, sugar, wine, mushroom water, and sesame oil in
a small saucepan, simmer for 5 minutes, and let cool.

Soak b.c. sheets in warm water for 2 minutes 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 bean curd strip crosswise in half. Wrap both
pieces securely in cheesecloth.

Put wrapped bean curd strips in a steamer and steam for 15 minutes,
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 minutes, 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).

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