Chinese Vegetarian Recipes Fried Mock Oyster

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SPICY VEGAN MOCK DUCK STIR-FRY



Spicy Vegan Mock Duck Stir-Fry image

Fast, ferocious and full of delicous asian flavour! I discovered this recipe when trying to magically recreate my favorite take out recipe. It isn't the same thing, but I actually like this a little better. You can find "Mock Duck" (braised gluten) in some major grocery stores or in Asian specialty stores. Serve with rice, rice noodles, shanghai noodles or slip into something a little less traditional like quinoa or spaghetti noodles.

Provided by Big Fat Vegan

Categories     Vegetable

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 17

2 tablespoons peanut oil
1 tablespoon sesame oil
1 teaspoon hot chili oil (optional)
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, fineley chopped
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1 teaspoon maple syrup
1 teaspoon lime juice
1 tablespoon sambal oelek (chilli garlic sauce)
1/4 teaspoon asian chili powder
1 (10 ounce) can Chinese braised gluten
1/2 cup zucchini, sliced
1/2 cup broccoli, peices
1/2 cup carrot, thinly sliced
1/4 cup cilantro, chopped
2 tablespoons cashews, chopped

Steps:

  • Heat the oils in a wok or large pan over medium heat. Add onions and heat 2-3 minutes.
  • Add garlic and ginger, sautee for 2 more minutes.
  • Add the liquid from the gluten, soy sauce, syrup, lime juice, Sambal, and chillies and heat through.
  • Add gluten peices, and simmer for 2 minutes. Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched.
  • Serve over cooked grain or noodle of choice, and garnish with cilantro and cashews.

Nutrition Facts : Calories 304.2, Fat 24.6, SaturatedFat 4.1, Sodium 1097, Carbohydrate 18.8, Fiber 3.2, Sugar 7.4, Protein 5.3

CHINESE VEGETARIAN RECIPES-FRIED MOCK OYSTER



Chinese Vegetarian Recipes-Fried Mock Oyster image

Number Of Ingredients 21

1 bean curd, sheet
1 , large cake firm bean curd
4 sheets seaweed
3 dried mushrooms
BATTER
1/3 cup flour
3 teaspoons rice flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
1 1/2 tablespoons oils
SEASONING
1/3 teaspoon salt
1/3 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon MSG (optional)
sesame oil
pepper
FLOUR MIXTURE
2 teaspoons flour
2 teaspoons water

Steps:

  • Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save the soaking liquid to use if desired. Cut off the stems. Dice. Rinse and drain bean curd. Steam the mushroom pieces and bean curd for 8 minutes. Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces. Place the steamed bean curd in a bowl and add the salt, sugar, cornstarch, MSG, sesame seed oil and pepper. Mash and mix the ingredients with a fork. Wipe the bean curd sheet with a damp cloth. Trim the edges and cut into 10 pieces. Mix together the flour and water mixture until it forms a type of glue. Mix together the batter ingredients. Use soaking liquid from the mushrooms in place of water if desired. Make sure the batter has no lumps.To wrap: Lay out a bean curd square in front of you so that it forms a diamond. Place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed/mushroom mixture and top with another teaspoon of bean curd. Fold the bottom over the filling so that it forms a triangle. Fold over the top. Brush generously with the flour/water mixture, and fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.Heat deep fryer on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the deep fryer, carefully sliding them in so the oil doesn't splatter. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.Serve with Vegetarian Worcestershire sauce or seasoned salt. *For a thicker wrap, increase the number of bean curd cakes and vary the amount of seasoning accordingly **This is the roasted seaweed that is often used to make sushi, the popular Japanese appetizer. To freeze: Prepare ahead of time up to wrapping the bean curd and seaweed/mushroom mixture. Freeze the wrapped pieces. When ready to cook, thaw, prepare the batter and deep-fry

Nutrition Facts : Nutritional Facts Serves

CHINESE FRIED MOCK OYSTER



Chinese Fried Mock Oyster image

Make and share this Chinese Fried Mock Oyster recipe from Food.com.

Provided by That is Dr House to

Categories     Soy/Tofu

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 19

12 ounces water packed firm tofu
3 dried mushrooms
4 sheets fresh seaweed (4 inches by 9 inches)
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon msg (optional)
3 drops sesame oil
fresh ground black pepper
1 sheet bean curd
1/3 cup flour
3 1/4 teaspoons glutinous-rice flour
3/4 teaspoon baking powder
1/2 cup water or 1/2 cup mushroom liquid
1/2 teaspoon salt
1 1/2 tablespoons oil
2 teaspoons flour
2 teaspoons water
oil, for deep-frying

Steps:

  • Soak the bean curd sheet to soften. In another bowl soak dried mushrooms in warm water for 25 minutes [or so] Drain the curd. Squeeze the mushrooms. Cut off mushrooms stems and dice. Save the strained soaking liquid to use then steam the mushroom pieces and bean curd for 8 minutes.
  • Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces.
  • Using a fork mix and mash steamed bean curd in a bowl and add the salt, sugar, cornstarch, sesame oil, pepper and MSG [if using].
  • Now wipe bean curd sheet with damp cloth then trim the edges and cut into 10 pieces.
  • Mix the batter ingredients until smooth and lump free. The mushroom water is the soaking liquid.
  • Mix together the flour and water mixture until a glue type paste. If you can glue a picture in a book with it? You got it.
  • Assemble:
  • Lay bean curds so they form diamonds then place about a teaspoon of the mashed bean curd in the middle.
  • Add a bit of the seaweed mixture then topping with another teaspoon of bean curd. You want bean curd, seaweed, bean curd.
  • Fold the bottom over the filling so that it forms a triangle.
  • Fold over the top.
  • Brush generously with the glue mixture.
  • Fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.
  • To hot wok add oil.
  • Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter.
  • It hurts if it splatters. If needed use a splatter shield. Done right you shouldn't but stranger things have happened.
  • Turn as needed until you deep-fry until golden brown (about 5 minutes]. Drain.
  • Serve with Vegetarian Worcestershire sauce or seasoned salt. Or other dipping sauce.
  • Time is a guess for the frying. Move at your own speed and the woks speed. You want results not to beat a clock.

Nutrition Facts : Calories 193.3, Fat 11.6, SaturatedFat 1.8, Sodium 515.6, Carbohydrate 15.6, Fiber 1.5, Sugar 1.4, Protein 8.6

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