Yuba - Mock Roast Duck

[Guest guest]

Different from the Bryanna Clark Grogan recipe posted earlier.

 

* Exported from MasterCook *

 

Mock Roast Duck

 

Recipe By :Stella Lau Fessler

Serving Size : 1 Preparation Time :0:20

Categories : Meat Analog Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons soy sauce

1 teaspoon sugar -- or any vegan sweetener without strong taste

1 tablespoon shao-sing wine -- dry sherry, or sake

6 dried shiitakes, soaked in

2/3 cup hot water for 1 hour

1/2 cup mushroom soaking water

5 tablespoons oil

10 dried bean curd sheets -- about 8 " x14 " (from

chinese/asian grocery)

1 tablespoon sesame oil -- (the brown roasted kind)

 

Combine soy sauce, sugar, wine, mushroom water, and sesame oil in a small

saucepan, simmer for 5 mins, and let cool.

 

Soak bean curd 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).

 

Source:

" Chinese Meatless Cooking, Stella Lau Fessler "

Copyright:

" Plume Books, 1980 "

Start to Finish Time:

" 0:40 "

T(Steam for):

" 0:15 "

 

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

 

Per Serving (excluding unknown items): 767 Calories; 82g Fat (94.1% calories

from fat); 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

3086mg Sodium. Exchanges: 1 Vegetable; 16 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0