Recipe - Vegetarian Goose

FOR THE FILLING
4 teaspoon Oriental sesame oil
4 teaspoon Dark soy sauce
1 tablespoon Sugar
1 pn White pepper
1 tablespoon Peanut oil
10 Dried Chinese black
mushrooms; soaked in hot
water
; to cover for 30
; minutes, rinsed,
; squeezed dry, stems
; discarded and caps
; cut or sliced up thin
Three fourths cup Julienne strips of carrot
One half cup Julienne strips of rinsed
canned bamboo
; shoots
1 lg Piec fresh and pliable dry
beancurd; (available at
Asian
; skin, markets)
One fourth cup Peanut oil
1 One half cup Shredded lettuce

Make the filling: In a small bowl stir together the sesame oil, soy sauce,
sugar and white pepper. In a heated wok, heat the peanut oil over high heat
until it just begins to smoke, add the mushrooms, carrot and bamboo shoots
and stirfry the mixture for 1 minute.

Add the soy sauce mixture and One fourth cup water, stirfry the mixture for 3
minutes, or until the vegetables are tender and the water is evaporated,
and transfer the filling to a bowl.

Cut the beancurd skin into 6 (6 by 4inch) rectangles with kitchen
shears, moisten the rectangles lightly with wet hands and divide the
filling among them, arranging it along a long side. Roll up each rectangle
jellyroll fashion, leaving the ends open, arrange the rolls seam side down
in one layer in an oiled metal pie plate or heatproof shallow dish, and
sprinkle with 1 tablespoon water.

Arrange a round metal rack level in a wok, add enough water to reach almost
up to the rack, and bring to a boil, covered. Set the pie plate on the
rack, steam the rolls, covered, for 10 to 15 minutes, or until they are
translucent, and remove the pie plate from the wok.

In a large heavy skillet heat the oil over moderately high heat until it
begins to smoke and in it fry the rolls, turning them, for 1 to 2 minutes,
or until they are golden brown. Transfer the rolls with tongs to paper
towels and let them drain briefly. Cut each roll into fourths and serve the
rolls on a platter lined with the lettuce.

Yield: 24 hors d'oeuvres

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9279

Converted by MM_Buster v2.0l.