Roast “Goose”

Name: Roast “Goose” ( )
Yield: Makes 16 Pieces, or 4 to 6 Servings
Cuisine: China
Ingredients: 10 dried black mushrooms, 1½ inches in diameter, soaked in hot water to cover for 30 minutes, drained, rinsed, squeezed dry, stems discarded, and caps julienned (⅔ cup); 2 tablespoons peanut oil; ⅛ teaspoon white pepper; 4½ teaspoons sugar; 5 teaspoons double dark soy sauce; 5 teaspoons sesame oil; ⅓ cup Vegetable Stock; 6 tablespoons peanut oil; 1½ cups shredded iceberg lettuce; 1 sheet bean curd skin, about 24 inches in diameter; ⅔ cup julienned carrots; ⅔ cup julienned bamboo shoots; 10 dried black mushrooms, 1½ inches in diameter, soaked in hot water to cover for 30 minutes, drained, rinsed, squeezed dry, stems discarded, and caps julienned (⅔ cup)

Preparation info

Makes
16 Pieces

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Just as roast goose and its crisp skin would be the centerpiece of a banquet, so would this representation of goose be the core of a vegetarian feast, which would also include mock fish and mock meat. The skin of the “goose” is fashioned from lengths of bean curd skin, which are fried to imitate both the color and texture of the skin.

Ingredients

Sauce

⅓ cup Vegetable Stock
5 teaspoons sesame oil

Asia
China
Main course
Vegan

Method

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

To make the filling: Heat a wok over high heat for 30 seconds. Add the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the mushrooms, bamboo shoots, and carrots and Stir-fry briefly to mix well. Stir the sauce, pour it onto the vegetables, and Stir-fry