SPICY VEGAN MOCK DUCK STIR-FRY
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
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
Number Of Ingredients 21
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
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
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
More about "chinese vegetarian recipes fried mock oyster"
VEGETARIAN DUCK (素鸭) VEGAN HOLIDAY LOAF
From omnivorescookbook.com
- Gently rinse the dried shiitake mushrooms with tap water to remove any dust. Add the mushrooms into a medium-sized bowl and add 1/2 cup boiling water to cover. Make sure the mushrooms are submerged. Let rehydrate until the mushrooms turn soft, 15 to 20 minutes. Cut and prepare the other ingredients in the meantime. Once the mushrooms are done soaking, squeeze out the excess liquid and slice into strips. Reserve the soaking liquid.
- Combine all the broth ingredients plus 3 tablespoons of mushroom soaking liquid in a small pot. Bring to a boil over medium-high heat and stir to dissolve the sugar. Remove the pot from the heat and set aside to cool completely.
- Mix the filling sauce ingredients with 1 tablespoon of the mushroom soaking liquid in a small bowl. Stir to mix well.
- Remove the tofu sheet from the package, remove 3 sheets from the stack, and keep them stacked and folded in half. Using a pair of kitchen shears, cut the uneven hard edges from the tofu sheets, and place the cut-off edges into the broth. Then slice the sheets in half so that you have 6 semi-circles.
ASIAN NOODLE SOUP - VERY VEGANISH
From veryveganish.com
MOCK FRIED OYSTERS - TASTEMADE
From tastemade.com
VEGETARIAN ABALONE IN OYSTER SAUCE WITH BROCCOLI - BLOGGER
From veggietemptation.blogspot.com
LO HON JAI (BUDDHA'S DELIGHT) RECIPE - SERIOUS EATS
From seriouseats.com
VEGETARIAN DUCK – HOW TO MAKE VEGAN MOCK …
From tasteasianfood.com
VEGETABLE FRIED RICE - KATHLEEN ASHMORE
From kathleenashmore.com
CHINESE FRIED MOCK OYSTER RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
9 GREAT CHINESE NEW YEAR VEGETARIAN RECIPES (CNY)
From goodyfoodies.blogspot.com
ICOOKIBAKE: VEGETARIAN MOCK DUCK STIR FRY - BLOGGER
From icookandibake.blogspot.com
VEGAN PEKING DUCK – VịT QUAY BắC KINH CHAY - HELEN’S RECIPES ...
From helenrecipes.com
VEGAN OYSTER MUSHROOMS MARINATED TO TASTE LIKE CHICKEN
From celestialpeach.com
CHINESE VEGETARIAN RECIPES - THE WOKS OF LIFE
From thewoksoflife.com
17 VEGETARIAN CHINESE RECIPES FOR DELICIOUS MEATLESS DINNERS
From epicurious.com
MOCK ABALONE IN OYSTER SAUCE – CHINESE STYLE FRIED MUSHROOMS …
From tastehongkong.com
FRIED MOCK OYSTER RECIPE - VEGETARIAN DISH FROM USA
From excitedfood.com
THE BEST HOMEMADE EGG ROLLS - SAVVY BITES
From savvybites.co.uk
CHINESE FRIED MOCK OYSTER RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love