3-Mushroom Bean Curd Rolls
Appetizing vegetarian treat with a rich, umami flavour.
| Cuisine Type |
Japanese, Other Asian |
| Meal Type |
Vegetables, Appetizers |
| Product |
Lea & Perrins Worcestershire Sauce |
| Preparation Time |
5 mins |
| Cooking Time |
10 - 20 mins |
| Serves |
4 - 6 |
Ingredients
| 2 pcs | dried black mushrooms, softened in cold water (reserve this rich tasting mushroom liquid for other uses) |
| 1⁄4 cup | fresh button mushrooms, minced |
| 1⁄4 cup | golden Enoki mushrooms, trimmed |
| 1⁄4 cup | carrot, minced |
| 1⁄2 pc | of dried bean curd sheet |
| some oil for stir-frying |
Seasonings:
| 1⁄2 Tbsp | oyster sauce |
| 1⁄4 tsp | salt |
| 1⁄4 tsp | sugar |
| 1⁄2 tsp | chicken seasoning powder |
| 3 Tbsp | water |
| eggyolks to seal wrapper |
| oil for deep frying |
Sauce:
| 2 Tbsp | Lea & Perrins Worcestershire Sauce |
| 2 tsp | sugar |
| 1⁄2 tsp | salt |
| 1⁄2 cup | soup stock |
To thicken sauce:
| 1 Tbsp | cornstarch |
| 3 Tbsp | water |
Procedures
Procedure
- Finely slice black mushrooms, then blanch all mushrooms and carrot in boiling water. Refresh with cold water, drain and squeeze out water and set aside.
- Heat wok with oil fit stir-fry the above ingredients till tender.
- Add seasonings & stir to blend. Heat through.
- Thicken with cornstarch solution. Dish up and leave to cool.
- Cut bean curd sheet into small squares. Place spoonfuls of filling on each sheet. Fold into rib-like shapes.
- Brush the edges with egg yolk, pressing edges together.
- Deep-fry in hot oil till crispy and golden.
- Heat wok. Blend sauce ingredients and bring to a boil.
- Return rolls to wok and simmer to heat through.
- You can thicken the sauce with cornstarch solution, if desired.
- Keep the bean curd sheet damp. Cover with a damp cloth as you work.
- For alternate flavour, substitute shredded meat and vermicelli for assorted mushrooms.
