Veggie peking 'duck'

Yield: 8 servings

Measure Ingredient
1 \N 8 oz pkg. frozen dried bean curd sheets
1⅔ cup Low-sodium vegetable broth
½ cup Low-sodium soy sauce
2 tablespoons Sugar
2 tablespoons Mirin; (sweet rice wine)
\N \N OR dry sherry
4 \N Green onions; sliced
½ \N Inch gingerroot
\N \N Peeled and thinly sliced
1 pinch Five-spice powder
\N \N Peanut oil; as needed
\N \N Prepared hoisin sauce; as needed
1 \N 8 inch packa flour tortillas; (optional)
\N \N Prepared plum sauce as needed
\N \N Sliced green onions for garnish


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. Five-spice 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 7-inch rectangle. Open up circles gently and refold along original fold lines into individual 12- by 7-inch rectangles. Now fold each rectangle in half lengthwise and in half again. You will have four 12- by 3-inch packages. Place these four packages side by side, seam side down, in one layer in a 9- by 13-inch baking pan.

In medium saucepan, combine broth, soy sauce, sugar, mirin or sherry, chopped green onions, ginger and five-spice 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 medium-high 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 ¾- to 1-inch-wide slices. Place on heated platter.

Serve with prepared hoisin sauce.


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.

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