Mock Duck (Vegetarian Duck)
A classic vegetarian mock meat dish, featuring bean curd skin wrapped with seasoned mushrooms and crunchy vegetables, steamed then pan-fried until crisp, beautiful and satisfying.
Ingredients
15 items- Dried shiitake mushrooms 30g
- Carrot 50g
- Winter bamboo shoots 50g
- Ginger 1 small piece
- Bean curd skin (yuba/dried tofu skin) 2 sheets
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Vegetarian oyster sauce 1 tablespoon
- Sugar 1 teaspoon
- Sesame oil 1 tablespoon
- Cornstarch 1 tablespoon
- Cooking oil 3 tablespoons
- Salt a pinch
- White pepper a pinch
- Kitchen twine some
Nutrition
Steps （8 steps）
Soak dried shiitake in warm water for 2 hours, drain and chop finely. Finely chop carrot and bamboo shoots. In a bowl, mix light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper and a pinch of salt as the seasoning sauce.
Heat 1 tbsp oil in a pan over medium heat, sauté minced ginger, then add mushrooms, carrot, bamboo shoots and stir-fry for 2 minutes until fragrant. Pour in the seasoning sauce, stir well, add sesame oil, then remove and cool.
Stack the two bean curd skin sheets; if too dry, lightly brush with water to soften. Trim into a 20x15 cm rectangle.
Spread the cooled filling evenly on one end of the sheet, roll tightly into a cylinder, tuck in the ends, and tie firmly with kitchen twine to secure.
Place the roll in a steamer over boiling water and steam over high heat for 10 minutes to set and cook through.
Heat a little oil in a pan over medium heat; pan-fry the steamed roll until golden and crispy on both sides, about 2-3 minutes per side.
Pour the prepared sauce (same mixture as before) into the pan, reduce to low heat, cook for 1-2 minutes, basting the roll constantly until the sauce thickens and coats the roll.
Remove the roll, let cool slightly, then remove twine. Slice diagonally into 1.5 cm thick pieces and plate. Pour any remaining sauce over the slices.
Tips
Cook filling until dry for a tighter texture; don't over-soften the tofu skin; wrap tightly; steaming first then pan-frying ensures shape and crispiness without burning.
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