Mock Shark’s Fin with Brown Sauce

Name: Mock Shark’s Fin with Brown Sauce (Hung shao ssu p’ai ch’ih)
Cuisine: Chinese
Ingredients: 12 Taiwanese bok choy; ½ teaspoon sugar; 1 teaspoon salt; 4 oz. vermicelli (made from green bean starch); 3 tablespoons oil; 5 tablespoons water; 3 tablespoons cornstarch; 4 oz. vermicelli (made from green bean starch); 2-½ cups water (or soup stock); 2-½ cups water (or soup stock); 1 tablespoon wine; 2 tablespoons soy sauce

Hung shao ssu p’ai ch’ih

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

4 oz. vermicelli (made from green bean starch)
3 tablespoons cornstarch
5

Asia
Taiwan
Side dish
Vegan

Method

Mix 3 tablespoons cornstarch and 5 tablespoons water into a paste.
Soak vermicelli in warm water for about 30 minutes until soft. Divide vermicelli into 6 portions, cut off some of the top, then dip about 1” into cornstarch paste. Deep-fry this part in oil until crisp, (holding the other end with your hand). Cut each portion into a round shape like a shark’s fi