CHINESE COOKING: This is a different version of making bean curd sheet packages. The emphasis here is on the filling, and the packages are served crispy with just Worcestershire sauce as accompaniment.

STUFFED BEAN CURD SHEETS 腐皮卷:

 

 

 

6 bean curd sheets                                                      

filling:

    2 oz. wood ear

    4 dried mushrooms                                                 

    20 small button mushrooms, sliced

    1 canned bamboo shoot, thinly sliced                                 

    ½ cup each Chinese yellow chives韮黃 & bean sprout, end pieces removed                     

    1 clove garlic

1 tbsp. Shao-Hsing rice wine                                      

flour as needed                       

1 tbsp. starch mixed with1 tbsp. water            

cooking oil

seasoning:

    ½ tsp. salt                                                    

    1 tsp. sugar

    2 tbsp. oyster-flavoured sauce                                

    4 tbsp. stock or water

Worcestershire sauce to serve

 

 

 

If using dry bean curd sheets, trim each sheet of hard edges and sprinkle with enough cold water to soften. Soak dried mushrooms and wood ear in hot water until softened. Cut into thin strips.

 

In wok or non-stick saucepan, heat 2 tbsp. oil over high heat until very hot. Add in garlic and cook until fragrant. Add rest of filling ingredients, except the chives, and cook together until softened. Sprinkle in rice wine; then the seasoning ingredients. Mix starch solution and add in to thicken sauce. Add in chives and toss ingredients well together. Remove from pan and set aside to cool.

 

Cut bean sheets in half, then each half into 3 triangles. Fill each triangle with filling and make into thin packages, sealing opening with flour.

 

In a large non-stick heavy skillet, heat 2-3 tbsp. oil over high heat until hot. Place bean curd rolls in a single layer in pan, cooking in batches if necessary. Pan-fry until crisp on both sides.

 

Serve with Worcestershire sauce.