Braised Eel Vegetarian Style

Name: Braised Eel Vegetarian Style (Hung shao ssu man)
Cuisine: Chinese
Ingredients: ¼ teaspoon MSG; ¼ teaspoon sesame oil; 1 teaspoon cornstarch; 10 slices carrot; 10 slices bamboo shoot; 1-½ cup soup stock; 3 tablespoons soy sauce; 5 tablespoons oil; 2 tablespoons flour; 10 Taiwanese bok choy; 10 grass mushrooms; 1 tablespoon soy sauce; 3 tablespoons oil; 3 sheets laver; 1 teaspoon sugar; ½ cup shredded black mushrooms; 3 pieces bean curd skin (fresh) or 1 cup shredded dried bean curd; 1 cup shredded bamboo shoots; 1 cup needle mushrooms; 3 pieces bean curd skin (fresh) or 1 cup shredded dried bean curd; 3 pieces bean curd skin (fresh) or 1 cup shredded dried bean curd

Hung shao ssu man

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3 pieces bean curd skin (fresh) or 1 cup shredded dried bean curd

Asia
Taiwan
Vegan

Method

In 3 tablespoons oil, saute shredded bean curd, skin, black mushrooms, needle mushrooms and bamboo shoots. Season with soy sauce and sugar.
Make a flour batter to join two sheets of laver into one big sheet. Wrap ⅓ of the cooked ingredients into a roll. Cut each laver roll into 4 sections, and coat with flour batter on cut side.
In 3 tablespoons oil,