Chinese language Vegetarian Duck (素鸭)

This Vegetarian Duck, or sù yā (素鸭) recipe is a scrumptious vegan/vegetarian dish that feels tremendous particular, however is surprisingly easy to make. 

A savory, umami filling of shiitake mushrooms, bamboo shoots, and carrots is wrapped inside layers of bean curd skin, steamed, pan-fried, and braised. When sliced, you would nearly swear it seems like slices of Chinese language roast duck! 

A Vegetarian Chinese language New 12 months Recipe

In exhausting instances previous, Chinese language New 12 months celebrations have been typically the one time households may bask in meat dishes. In the event you didn’t find the money for to purchase meat to your new 12 months dinner, it was a dark event. 

At present, this notion has resulted in Chinese language New 12 months menus being closely loaded with meat and seafood dishes like White Cut Chicken, Ti Pang (Braised Pork Shank), Red Cooked Fish, You Bao Shrimp, and Ginger Scallion Lobster. The extra, the merrier. 

As you possibly can see, we’ve coated these dishes! However this 12 months, I felt it was necessary to share vegan and vegetarian Chinese language New 12 months recipes. 

To be clear, simply because this “duck” is vegan, that doesn’t imply it’s any much less certified to be in your Chinese language New 12 months menu. 

It’s a extremely popular starter or appetizer, and my mom used to make it each Chinese language New 12 months. Not as a result of it was wholesome or meatless, however as a result of it tastes good and we find it irresistible. 

This recipe can also be an important make-ahead New 12 months recipe. With a lot cooking occurring, it’s another reason to incorporate this dish in your menu! 

Chinese Vegetarian Duck with vegetable filling

About Bean Curd Pores and skin

That is the primary recipe we’ve featured that makes use of these massive sheets of bean curd pores and skin. Discover them within the refrigerated part of your local Chinese grocery store. 

Large Bean Curd Skin Sheets in packaging

Some model of Vegetarian Duck, or sù yā haven’t any filling in any respect, and are simply big bean curd skins rolled up. 

I personally just like the model with filling. Whereas it’s an additional step to make the signature combination of mushrooms, bamboo shoots, and carrots, you possibly can’t underestimate how a lot it enriches the flavour, and retains the bean curd pores and skin moist. 

I used canned bamboo shoots, right here, however you would additionally use contemporary if they’re in season.

Open can of bamboo shoots

You possibly can additionally use enoki mushrooms and wooden ears. You need to keep away from greens which are too chunky or that carry an excessive amount of moisture. 

Every packet of those massive bean curd sheets have 8-9 sheets, making it a good suggestion to double this recipe. I promise it’ll disappear quick, particularly in case you have a few good eaters. 

Be aware:

One necessary observe about this recipe: it is advisable braise the tofu rolls lengthy sufficient in order that the sheets are moistened all through (about 8-10 minutes over medium/low warmth), however braising them too lengthy will soften the bean curd an excessive amount of, inflicting the rolls to crumble. Just a bit TLC will yield the right vegetarian duck in look, texture, and style!

Vegetarian Duck: Recipe Directions

Rinse the shiitake mushrooms clear, and soak them in 2 cups of scorching water for 2-3 hours, till they’re fully rehydrated. Reserve the water they soaked in.

Mushroom Soaking Water

Julienne the bamboo shoots, carrots, and ginger, and put aside. Take the soaked shiitake mushrooms, squeeze out any extra water, take away the robust stems, and thinly slice them.

Julienned bamboo shoots, carrots, ginger, and mushrooms

Along with your wok over medium warmth, add 3 tablespoons oil. Add the ginger, and prepare dinner for 20 seconds.

Ginger cooking in oil in wok

Then add the carrots, and stir-fry for 1 minute.

Stir-frying julienned carrots

Add the mushrooms and bamboo shoots, flip up the warmth, and and prepare dinner for one more 2-3 minutes, till aromatic.

Adding Mushrooms and Bamboo Shoots

Stir within the Shaoxing wine, light soy sauce, and vegetarian oyster sauce. Proceed cooking till all of the liquid has lowered. Take away from the wok, and let the filling cool.

Vegetarian Duck filling in wok

Put together your steamer with sufficient water for 12 minutes of steaming over excessive warmth, and convey to a boil. 

Lay out considered one of your sheets of bean curd on a clear work floor. Take your combination of vegetarian oyster sauce and water, and brush flippantly onto one of many sheets.

Oyster sauce and water mixture for brushing onto bean curd sheets

Stack one other sheet on high and brush that one too with the oyster sauce combination. 

Brushing bean curd skin with oyster sauce and water mixture

Add half of the filling to the decrease a part of the bean curd circle (about 5 inches/13 cm) from the sting closest to you), arranging it in a roughly 7×3 inch horizontal rectangle.

Adding filling to bean curd sheet

Fold the two sheets over the filling tightly…

Wrapping two sheets of beancurd over filling
Wrapping bean curd sheets around filling

Fold the perimeters over the center…

Folding sides of bean curd sheets over the middle

And proceed rolling tightly till you’ve shaped an oblong roll.  

Rolling bean curd sheets around filling

Repeat with the opposite 2 bean curd pores and skin sheets, the remainder of the oyster sauce water combination, and the opposite half of the filling. It is best to have two rolls.

Two bean curd sheet rolls with vegetable filling

With the opening aspect down, lay them aspect by aspect on a warmth proof dish. When the water in your steamer has come to a boil, steam the rolls for 12 minutes over excessive warmth. 

Putting bean curd sheet rolls into steamer

In the meantime, combine the braising sauce.

Mix 1 ¼ cups of the mushroom soaking water, 1 tablespoon vegetarian oyster sauce, 2 teaspoons sugar, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon dark soy sauce. Combine to dissolve the sugar fully, and put aside. 

Take away the rolls from the steamer. Warmth a clear wok/pan over medium warmth. Add the oil and swirl it across the perimeter of the wok to coat it evenly. 

Add the rolls, and brown both sides, about 1-2 minutes per aspect. Deal with gently when flipping.

Browning bean curd rolls in wok

When you’ve browned either side, add the sauce combination.

Adding sauce mixture to bean curd rolls

Braise over medium warmth, cooking for two minutes coated, after which 2-3 minutes uncovered. Flip the rolls, and do the identical on the opposite aspect. Attempt to not transfer them an excessive amount of. Simply slide them round to stop them from breaking or crumble. 

Braising bean curd rolls

As soon as the sauce has lowered (it ought to coat the rolls, however they shouldn’t be sitting in a pool of sauce), fastidiously switch the rolls to a plate, and funky fully. 

As soon as cooled, slice into ¾ inch thick slices, and garnish with chopped scallions. Serve at room temperature. 

Vegetarian Duck 素雅

Tip for Slicing!

Don’t use a sawing movement to chop these rolls. Use straight down stress on the knife to make sure the filling doesn’t fall out.

Chinese Vegetarian Duck (Bean Curd Rolls)

Chinese language Vegetarian Duck (素鸭)

This Vegetarian Duck, or sù yā (素鸭) recipe is a scrumptious vegan/vegetarian dish that feels tremendous particular, however is surprisingly easy to make.

Chinese Vegetarian Duck (Su Ya - 素雅)

serves: 6

Elements

For the remainder of the recipe:

Directions

  • Rinse the shiitake mushrooms clear, and soak them in 2 cups of scorching water for 2-3 hours, till they’re fully rehydrated. Reserve the water they soaked in.

  • Julienne the bamboo shoots, carrots, and ginger, and put aside. As soon as the shitake mushrooms are accomplished soaking, squeeze out any extra water, take away the robust stems, and thinly slice them.

  • Along with your wok over medium warmth, add 3 tablespoons oil. Add the ginger, and prepare dinner for 20 seconds. Add the carrots, and stir-fry for 1 minute. Add the mushrooms and bamboo shoots, flip up the warmth, and and prepare dinner for one more 2-3 minutes, till aromatic.

  • Stir within the Shaoxing wine, mild soy sauce, and vegetarian oyster sauce. Proceed cooking till all of the liquid has lowered. Take away from the wok, and let the filling cool.

  • Put together your steamer with sufficient water for 12 minutes of steaming over excessive warmth, and convey to a boil.

  • Lay out considered one of your sheets of bean curd on a clear work floor. Take your combination of vegetarian oyster sauce and water, and brush flippantly onto one of many sheets. Stack one other sheet on high and brush that one too with the oyster sauce combination.

  • Add half of the filling to the decrease a part of the bean curd circle (about 5 inches/13 cm) from the sting closest to you), arranging it in a roughly 7×3 inch horizontal rectangle. Fold the sheet over the filling tightly. Fold the perimeters over the center, and proceed rolling tightly till you’ve shaped an oblong roll. Repeat with one other 2 sheets of bean curd pores and skin and the opposite half of the filling.

  • With the opening aspect down, lay them aspect by aspect on a warmth proof dish. When the water in your steamer has come to a boil, steam the rolls for 12 minutes over excessive warmth.

  • In the meantime, combine the braising sauce. Mix 1 ¼ cups of the mushroom soaking water, 1 tablespoon vegetarian oyster sauce, 2 teaspoons sugar, 1 tablespoon Shaoxing wine, 1 tablespoon mild soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon darkish soy sauce. Combine till sugar is totally dissolved, and put aside.

  • Take away the rolls from the steamer. Warmth a clear wok/pan over medium warmth. When the wok is heated, add the oil, and swirl it across the perimeter of the wok to coat it evenly.

  • Add the rolls, and brown both sides, about 1-2 minutes per aspect. Deal with gently when flipping.

  • As soon as either side are browned, add the sauce combination. Braise over medium warmth, cooking for two minutes coated, after which 2-3 minutes uncovered. Flip the rolls, and do the identical on the opposite aspect. Attempt to not transfer them an excessive amount of. Simply slide them round to stop them from breaking or crumble.

  • As soon as the sauce has lowered (it ought to coat the rolls, however they shouldn’t be sitting in a pool of sauce), fastidiously switch the rolls to a plate, and funky fully.

  • As soon as cooled, slice into ¾ inch thick slices, and garnish with chopped scallions. Serve at room temperature.

Ideas & Notes:

Slicing tip: Don’t use a sawing movement to chop these rolls. Use straight down stress on the knife to make sure the filling doesn’t fall out.

diet info

Energy: 220kcal (11%) Carbohydrates: 18g (6%) Protein: 5g (10%) Fats: 15g (23%) Saturated Fats: 11g (55%) Sodium: 877mg (37%) Potassium: 143mg (4%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 3180IU (64%) Vitamin C: 5mg (6%) Calcium: 47mg (5%) Iron: 1mg (6%)

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