Vegan - Buddha’s 'Roast Duck'

[Guest guest]

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<mx2 source= " MasterCook 6.0 " date= " October 10, 2001 " >

<Summ>

<Nam>

Buddha’s & apos;Roast Duck & apos;

</Nam></Summ>

<RcpE name= " Buddha’s & apos;Roast Duck & apos; " author= " Bryanna Clark Grogan " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Buddha’s 'Roast Duck'

 

Recipe By :Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories : Appetizer Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large round sheets fresh yuba -- cut in half (approx. 16 "

diameter)

or 3 large rectangular sheets dried yuba

1/3 cup water -- from soaking chinese mushrooms or dried

shiitakes

2 tablespoons light soy sauce

3/4 teaspoon light granulated sweetener

2 teaspoons toasted sesame oil

2 teaspoons dry sherry or chinese rice wine

oil for deep-frying

 

If using dried yuba, soak the sheets in warm water for 5-10 minutes (handle them

carefully), then pat them dry and cut them in half. Mix the mushroom water, soy

sauce, sugar, wine, and sesame oil in a small saucepan and heat until the sugar

is dissolved. Pour this into a bowl and allow to cool slightly.

 

Spread a piece of fine cheesecloth or thin white cotton sheeting (about 12 " x

6 " ) over a cookie sheet. Place one half-sheet yuba (fresh or reconstituted) on

this.

 

Brush the sheet with the soy sauce mixture. Then, cover with another piece of

yuba, and brush with the soy sauce mixture again. Repeat until all of the yuba

and sauce is used up. If there is some sauce left, pour it over the yuba and

brush evenly towards the outsides.

 

Fold in the short side of the stack of sheets, then once again so that it is

folded in thirds. Flatten lightly.

 

Carefully wrap the folded yuba in the cloth, tie the ends with white string, and

steam it for 10 minutes on a plate over boiling water in a covered pot.

 

Remove the cloth carefully, and cut diagonally into four sections. Heat oil to

350° in a wok, skillet or deep-fryer. Drop in the sections, standing back to

avoid splattering, and deep-fry until goldenbrown. This should only take a few

seconds. Drain on paper.

 

To serve, slice diagonally into thin slices and serve hot or cold.

 

Description:

" This is a traditional yuba (beancurd skin) recipe used by Chinese

Buddhist vegetarians. "

Cuisine:

" Chinese "

Source:

" Authentic Chinese Cuisine for the Contemporary Kitchen "

S(Formatted/Posted by):

" Nancy Braswell, Oct-03-2001 "

Copyright:

" The Book Publishing Co., 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 38 Calories; 2g Fat (44.5% calories from

fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 498mg

Sodium. Exchanges: 0 Lean Meat; 0 Vegetable.

 

Serving Ideas : A delicious hot or cold appetizer, leftovers can be chopped

 

NOTES : Author's note: If using fresh yuba (beancurd skin), which does not

require soaking, this dish is very quick to prepare.

 

Nutr. Assoc. : -9349 0 0 0 0 0 1363 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Appetizer

</CatT>

<CatT>

Soyfoods

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " round sheets fresh yuba " unit= " large " qty= " 3 " >

<IPrp>

cut in half (approx. 16 & quot; diameter)

</IPrp>

</IngR>

<IngR name= " or 3 large rectangular sheets dried yuba " ></IngR>

<IngR name= " water " unit= " cup " qty= " 1/3 " >

<IPrp>

from soaking chinese mushrooms or dried shiitakes

</IPrp>

</IngR>

<IngR name= " light soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " light granulated sweetener " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " toasted sesame oil " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " dry sherry or chinese rice wine " unit= " teaspoons " qty= " 2 " >

<INtI>

1363

</INtI>

</IngR>

<IngR name= " oil for deep-frying " ></IngR>

<DirS>

<DirT>

If using dried yuba, soak the sheets in warm water for 5-10 minutes (handle them

carefully), then pat them dry and cut them in half. Mix the mushroom water, soy

sauce, sugar, wine, and sesame oil in a small saucepan and heat until the sugar

is dissolved. Pour this into a bowl and allow to cool slightly.

</DirT>

<DirT>

Spread a piece of fine cheesecloth or thin white cotton sheeting (about 12 & quot;

x 6 & quot;) over a cookie sheet. Place one half-sheet yuba (fresh or

reconstituted) on this.

</DirT>

<DirT>

Brush the sheet with the soy sauce mixture. Then, cover with another piece of

yuba, and brush with the soy sauce mixture again. Repeat until all of the yuba

and sauce is used up. If there is some sauce left, pour it over the yuba and

brush evenly towards the outsides.

</DirT>

<DirT>

Fold in the short side of the stack of sheets, then once again so that it is

folded in thirds. Flatten lightly.

</DirT>

<DirT>

Carefully wrap the folded yuba in the cloth, tie the ends with white string, and

steam it for 10 minutes on a plate over boiling water in a covered pot.

</DirT>

<DirT>

Remove the cloth carefully, and cut diagonally into four sections. Heat oil to

350° in a wok, skillet or deep-fryer. Drop in the sections, standing back to

avoid splattering, and deep-fry until goldenbrown. This should only take a few

seconds. Drain on paper.

</DirT>

<DirT>

To serve, slice diagonally into thin slices and serve hot or cold.

</DirT>

</DirS>

<Desc>

This is a traditional yuba (beancurd skin) recipe used by Chinese Buddhist

vegetarians.

</Desc>

<Natn>

Chinese

</Natn>

<Srce>

Authentic Chinese Cuisine for the Contemporary Kitchen

</Srce>

<AltS label= " Formatted/Posted by " source= " Nancy Braswell, Oct-03-2001 " />

<CpyR>

The Book Publishing Co., 2000

</CpyR>

<SrvI>A delicious hot or cold appetizer, leftovers can be chopped and used in

stuffings, rice or noodle dishes. Try thinly sliced Buddha’s Roast Duck in flour

tortillas.

</SrvI>

<Note>

Author & apos;s note: If using fresh yuba (beancurd skin), which does not require

soaking, this dish is very quick to prepare. & #013; & #010;

</Note>

</RcpE></mx2>

[Guest guest]

>

> Buddha’s 'Roast Duck'

>

> -------- ------------ --------------------------------

> 3 large round sheets fresh yuba -- cut in half (approx. 16 "

diameter)

> or 3 large rectangular sheets dried yuba

> 1/3 cup water -- from soaking chinese mushrooms or dried

shiitakes

 

Is anyone going to ask what yuba is?

 

OK I will then:)

 

Thanks anyone

Persian