Vegan: Bean Curd Rolls

[Guest guest]

Also posted to SDA-veg-recipes.

Bean curd sheets may be obtained in Asian markets. They are sold dried and

frozen.

 

* Exported from MasterCook Buster *

 

Bean Curd Rolls

 

Recipe By :

Serving Size : 6 Preparation Time :

Categories : Chinese Main dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked shortgrain rice

6 dried shiitake mushrooms

1 tablespoon vegetable oil

1 garlic clove -- minced

1/2 small carrot -- cut into 1 " slivers

3 asparagus tips -- cut into 1/2 "

-- pieces, diagonally

1/4 cup slivered bamboo shoots

1/4 cup ginkgo nuts -- optional

2 pitted dates -- chopped

2 green onions -- sliced

1 tablespoon hoisin suce

2 tablespoons soy sauce

2 teaspoons rice wine/dry sherry

2 teaspoons sesame oil

6 dried bean curd sheets -- soaked for a few

-- minutes

1 tablespoon flour mixed with 1 tb water

6 tablespoons vegetable oil

 

Cover rice with warm water & soak for 30 minutes. Drain. Line the

inside of a steamer with a damp cheesecloth. Place rice on

cheesecloth. Then cover & steam the rice over boiling water for 30

minutes. Set aside.

 

Meanwhile, cover mushrooms with warm water & soak for 30 minutes.

Drain well. Cut off & discard stems. Thinly slice caps. Set aside.

 

Place a wok over high heat till hot. Add oil, swirling to coat

sides. Add garlic & cook, stirring for 10 seconds. Add carrot &

asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo

shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or

sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well.

Transfer to a bowl & set aside.

 

To make rolls, spread about 2 heaping tablespoonfuls of filling

diagonally across a bean curd sheet. Keep remaining sheets covered

to prevent drying. Fold bottom corner over filling to cover, then

fold over right & left corners. Roll over once to enclose filling.

Brush sides & top of triangle with flour & water mixture. Fold over

to seal. Cover filled rolls with a damp clot while preparing the

rest of the rolls.

 

Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil.

Add rolls two at a time & cook for 2 minutes on each side, or till

golden brown. Transfer to a heat proof dish & keep warm in a 200F

oven while cooking remaining rolls.

 

To serve, cut each roll into thirds.

 

" Vegetarian Times " February, 1992.

 

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