Recipe - Vegetarian Roast Duck (Sue Sao Ya; Shanghai)

1 Free Flow Recipe

The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented. The book is pretty no frills,
with little background given for the dishes. Almost everything that
I've tried from the book has been good, though. Here we get into
some hard core, nofooling Chinese vegetarian recipes. The book has
a lot of vegetarian stuff in it, as well as recipes tailored for
diabetics and those with ulcer problems. It's actually pretty easy
to use once you get used to the odd format.

A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
shredded bamboo shoots D. 2 teaspoons light soy sauce E. One half teaspoon
sugar F. One half teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
sauce K. One half teaspoon sesame oil L. One half teaspoon salt M. 1
tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
peanut oil

PREPARATION:

I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine.

II. Mix D,E,F,G.

III. Mix H,I,J,K,L,M.

COOKING: 1. Heat A, add B, stirfry a few seconds, add C, mix well.

2. Add DG, stir well and cook for 1 minute.

3. Dip pastry brush into HM and brush 1 piece of N generously.

4. Spread One fourth of AG on top; place second piece of N over this; brush
again with HM and spread One fourth AG over this.

5. Repeat procedure until fourth layer is finished.

6. Fold into a 2to 3inch roll; place on a plate and steam over
boiling water for 10 minutes; cool completely

7. Heat O to 375F; deep fry AN until golden brown (1 to 2 minutes),
cool. Slice and serve as hors d'oeuvres or serve with rice.

From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg; December 20 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip