vegetarian Goose

Name: vegetarian Goose (Jai Siu Ngaw)
Cuisine: China
Ingredients: ½ cup dried Chinese black mushrooms, 8 to 10: soak in hot water for 30 minutes, wash, remove stems, cut caps into julienne; 4 tablespoons peanut oil, for panfrying; 1 cup shredded lettuce; ½ cup bamboo shoots: cut into julienne; ½ cup carrots: cut into julienne; 1 tablespoon peanut oil, for stir-frying; 1 large piece of dry bean-curd skin; 3 teaspoons sugar; ¼ cup cold water; Pinch of white pepper; 4 teaspoons dark soy sauce; 4 teaspoons sesame oil

Jai Siu Ngaw

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

In any Chinese banquet it is virtually obligatory to have fish, fowl, and meat. It is just as important in a vegetarian version to imitate these courses. So, with vegetarian goose what you have is bean curd skins cooked so they resemble the skin of a roast goose in both texture and color. Again a triumph of delightful deception.

Ingredients

1 tablespoon peanut oil, for stir-frying
½ cup dried Chinese black mushrooms, 8 to 10: soak in hot water for 30 minutes, wash, remove stems, cut caps into julienne

Asia
China
Starter
Vegan

Method

In a wok, heat 1 tablespoon peanut oil until a wisp of white smoke appears. Add vegetables and stir-fry briskly. Stir the sauce, add to the wok, and mix. Add water and continue to Stir-fry, stirring constantly, until the water evaporates, about 3 minutes. When vegetables are