Veggie Peking Duck

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Veggie Peking Duck

 

1 8 oz packaged frozen, dried bean curd sheets (may be

labelled " Spring Roll Wrappers " ...ingredients should only contain

soybeans!)

1 2/3 cup veggie stock

1/2 cup soy sauce

2 tbsp sugar

2 tbsp sweet rice wine or dry sherry

4 green onions, thinly sliced

1/2 " piece of ginger, sliced thinly

pinch of Chinese five spice powder

oil as needed

prepared Hoisin sauce as needed

prepared plum sauce as needed

 

Bean curd sheets are large circles folded together into one 12 " x 7 "

rectangle. Open up the circles gently and refold along the original

fold lines into individual 12 " x 7 " rectangles. Fold each rectangle

in half lengthwise and in half again. You will have four 12 " x 3 "

packets. Place these side-by-side, seam-side down, in a single layer

inside a 9 " x 13 " baking pan.

 

In a medium saucepan, combine the stock, soy sauce, sugar, rice wine

or sherry, sliced green onions, ginger and 5 spice powder. Bring to

a boil. Reduce heat and simmer 5 minutes. Strain the sauce OVER the

bean curd, pressing down with a spatula to make sure the sauce is

absorbed. Cover and marinate 1 hour at room temperature. (It may

look like you don't have enough sauce, but trust me! We thought it

wasn't enough and doubled the sauce recipe and it turned out WAAAY

too strong...)

 

With large, slotted spatulas, working one at a time, lift each

marinated bean curd package onto paper towels to drain. Gently pat

with paper towels to remove excess moisture. In a large skillet,

heat oil about 2 tsp at a time, over medium high heat. Ease in one

bean curd package, seam-side down. Cook, turning once, until brown

(about 3 minutes each side). Place on paper towels to blot any

excess oil. Repeat with remaining packages.

 

To serve, slice each rectangle diagonally on cutting board using a

sharp knife into 3/4 " to 1 " wide slices. Place on a heated platter

and serve with the Hoisin sauce and/or plum sauce.

 

Serves 4.