Vegetarian goose

Yield: 1 servings

Measure Ingredient
4 teaspoons Oriental sesame oil
4 teaspoons Dark soy sauce
1 tablespoon Sugar
1 pinch 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
; sliced thin
¾ cup Julienne strips of carrot
½ cup Julienne strips of rinsed canned bamboo
; shoots
1 large Piec fresh and pliable dry bean-curd; (available at Asian
; skin, markets)
¼ cup Peanut oil
1½ cup Shredded lettuce

FOR THE FILLING

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 stir-fry the mixture for 1 minute.

Add the soy sauce mixture and ¼ cup water, stir-fry 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 bean-curd skin into 6 (6- by 4-inch) 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 jelly-roll 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.

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