- -- Recipe via Meal-Master (tm) v8.02
Title: HUNAN VEGETABLE PIE B1
Categories: Chinese, Vegetables, Main dish, Appetizers
Yield: 6 servings
3 Bean curd skin sheets
-(dried bean curd)
10 sm Dried shrimp
2 lg Dried black mushrooms
1 (1-in.) piece ginger root
1 Winter bamboo shoot
1 1/2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 ts Flavor enhancer (opt.)
2 c Chicken stock
1 c All-purpose flour
1 Recipe pancakes
1 Recipe sauce
Decoratively cut radishes
2 c All-purpose flour, sifted
3/4 c Boiling water
2 tb Sesame or cooking oil
1/2 c Hoisin sauce
1 tb Sesame oil
1 tb Sugar
1 ts Sherry
1 bn Scallions
Using wet, hot towels, moisten the bean curd skin
sheets and set aside until ready to use. Cover with
hot towels to retain the moisture. In separate small
bowls, cover the dried shrimp and mushrooms with a
little boiling water. When soft, drain and mince
finely with a knife or cleaver. Mince the ginger.
Finely chop scallions. In 1 tablespoon oil, stir-fry
the minced shrimp, mushrooms and bamboo shoot, adding
1 tablespoon of the soy sauce, the sherry, sugar,
flavor enhancer and black pep- per to taste. After a
minute, when most of the liquid has evaporated, stir
in the scallions and remove the filling to a container
In a large, flat, rectangular pan, combine chicken
stock and remaining soy sauce. Dip a softened bean
curd sheet into stock mixture and lay out flat on a
work surface. Sprinkle lightly with filling.
Repeat dipping process with a second bean curd sheet,
laying it on top of the first and sprinkling it with a
little filling. Cover with a third sheet which has
been dipped in the stock but do not sprinkle with
filling. Make sure all the corners of the bean curd
skin package are thoroughly moistened and gently fold
into a 7x5-inch shape. Set aside. Make a batter by
combining the eggs with a little water and beating.
Stirring vigorously, pour the egg mixture into the
flour. The resulting batter should have the
consistency of heavy cream. Add more water if
necessary. Heat oil for deep-frying in a wok to 300 F.
Moisten the whole pie with the egg batter and gently
slip into the hot oil. Increase the heat and cook,
turning occasionally and gently, until the pie is
golden brown on both sides.
The pie may form pockets of air in the center and puff
up. If this happens while you are cooking it, prick
them with the point of a sharp pin. Drain well and cut 8 to 10 rect- angular pieces. Serve wrapped in a
PANCAKE with SAUCE and a SCALLION BRUSH and garnish
with parsley and decorative radishes.
PANCAKES: Pour the boiling water into the flour and mix well with chopsticks. Gather the dough into a ball
and on a well-floured surface, knead about 10 minutes
until dough is smooth and satiny. Set aside, cover
with a damp cloth and let rest about 15 minutes. After
resting, roll dough into a cylandrical shape about 1-1/2 inches in diameter. Cut crosswise into rounds. Lightly brush some oil on one side of each piece. Place two pieces together with the oiled sides
together, resembling a little sandwich. Roll each 6 to 7-inch circle. Cook the dough
circles one at a time on an ungreased skillet over low
heat 1 minute, then turn over. When very lightly
browned, remove from heat and carefully separate into individual pancakes. Serve immediately or reheat by
heating them over a small quantity of water.
SAUCE: Combine all ingredients and serve as a sauce
for the vegetable pie or for Peking Duck.
SCALLION BRUSHES: Trim off root ends of scallions. Cut 2-3-inch pieces off lower white end. Using the point
of a small, thin, sharp knife, score the white ends in
1-inch cuts, cutting away from the greens. Evenly
space 5-8 cuts a- round the circumference of each stalk, so that the ends may open out. When cut, drop
in ice water until the ends curl.
Temperature (s): HOT Effort: DIFFICULT Time: 01:35
Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON.