VEGETARIAN PEKING DUCK

Directions Soak the mushrooms for 15 to 20 minutes in boiling water to cover. Drain, reserving the liquid; then shred very finely (about 1/2 cup).

Combine 2 teaspoons of the soy sauce, 1/2 teaspoon of the sugar, 1/2 teaspoon of the salt, and 1 tablespoon of the mushroom soaking liquid in a small bowl. Heat the peanut oil in a skillet, add the shredded mushrooms, and stir-fry a few minutes. Add the bamboo shoots and the soy sauce mixture. Cook 1 minute more. Remove from heat.

In a small bowl, mix together the cornstarch, remaining 1 teaspoon sugar, 2 teaspoons soy sauce, and 1/2 teaspoon salt, the sesame oil, and a tablespoon of mushroom soaking liquid. Brush this mixture onto the bean curd sheets and spread the cooked vegetables over the sheets, leaving a 1 -inch border around the sides and bottom, and a 3-inch border along the top. Fold the sides in to seal in the filling and roll, jelly-roll-style.

Heat the peanut oil to 375°F in a high-sided medium skillet Cook the rolls until browned and crisp (careful they spatter, use a screen if you have one), about 5 minutes, turning once Set on paper towels to drain excess oil Slice into eight pieces each (a serrated knife is best).

Soften the tortillas by either steaming them or heating them directly atop a stove burner. Serve each slice wrapped in a tortilla quarter with scallion strips, cucumber sticks, and hoisin sauce.