Recipe - Veggie Peking Duck

1 8 ounce pkg. frozen dried bean
curd sheets
1 2/3 cup Lowsodium vegetable broth
One half cup Lowsodium soy sauce
2 tablespoon Sugar
2 tablespoon Mirin; (sweet rice wine)
OR dry sherry
4 Green onions; cut or sliced up
One half Inch gingerroot
Peeled and thinly cut or sliced up
1 pn Fivespice powder
Peanut oil; as needed
Prepared hoisin sauce; as
needed
1 8 inch packa flour
tortillas; (optional)
Prepared plum sauce as
needed
Sliced green onions for
garnish

8 SERVINGS VEGAN

Dapeng Ren, Chinese chef and culinary instructor, suggests either serving
this as an appetizer or combining it with flour tortillas for a main dish.
Frozen dried bean curd sheets are available at Asian markets. Don't be
confused if they're labeled "Spring Roll Wrappers." Just check the
ingredients, which will contain only soybeans. Fivespice powder is
available in the spice section of large grocery stores and at Asian
markets.

Bean curd sheets come 4 to a package and are large circles folded together
into one 12 by 7inch rectangle. Open up circles gently and refold along
original fold lines into individual 12 by 7inch rectangles. Now fold each
rectangle in half lengthwise and in half again. You will have four 12 by
3inch packages. Place these four packages side by side, seam side down, in
one layer in a 9 by 13inch baking pan.

In medium saucepan, combine broth, soy sauce, sugar, mirin or sherry,
chopped green onions, ginger and fivespice powder. Bring to a boil. Reduce
heat and simmer 5 minutes. Pour sauce through strainer over bean curd sheet
rectangles in baking pan, pressing down with spatula to make sure sauce is
absorbed. Cover and marinate 1 hour at room temperature.

With large slotted spatulas, working with one at a time, lift each
marinated bean curd sheet package onto paper towels to drain. Gently pat
with paper towels to remove excess moisture. In large nonstick skillet,
heat oil as needed, about 2 teaspoons at a time, over mediumhigh heat.
Ease in bean curd sheet package, seam side down. Cook, turning once, until
brown, about 3 minutes on each side. Place on paper towels to blot any
excess oil. Repeat with remaining bean curd sheet rectangles.

To serve, slice each rectangle diagonally on cutting board with sharp
serrated knife into Three fourths to 1inchwide slices. Place on heated platter.
Serve with prepared hoisin sauce.

PER SERVING: 319 CAL.; 14G PROT.;7G TOTAL FAT (1 SAT. FAT); 51G CARB.; 0
CHOL.; 884MG SOD.; 0 FIBER.

VARIATION: Warm flour tortillas, spread each with plum sauce, a few strips
of julienned green onions, two or three slices of Veggie Peking 'Duck' and
roll.

Recipe by: Vegetarian Times Magazine, April 1998, page 38

Converted by MM_Buster v2.0l.