Emerald Vegetarian Roast Pork
Ingredients
- 4 pcs Dried bean curd sheets
- 6 oz Green cabbage
- ½ tsp Salt
- 1 tsp Seasame oil
- ½ Bamboo shoot
- 2 Black mushroom
Ingredients A:
- 4 tbsp Flour
- 1 Egg
- 1 tbsp Cornstarch
- 2 tbsp Water
Preparation
- Scald green cabbage in boiling water for 10 seconds. Then soak in cold water, chop into small pieces. Shred cooked bamboo shoot and black mushrooms.
- Heat 2 tbsp oil, stir fry shredded bamboo shoot, black mushroom, and chopped green cabbage. Add light soysauce, sugar, salt and sesame oil, mixed well.
- Mix “Ingredients A” in a bowe to make flour batter.
- Place two bean curd sheets on chopping board, rub 1 tbsp flour batter, and sprinkle half of “2” mixture evenly on the sheet place the third bean curd sheet over it rub with flour batter place the fourth bean cure sheet and sprinkle the other half “2” mixture then cover with the last sheet cut off the edges to make a square shape, stick four corners with four toothpicks.
- Deep-fry the layered bean curd sheets in ½ cup oil 250ºF over low heat, until both side are golden brown. Remove and cut into rectangle ½" x 2". Arrange on platter and serve.
( This dish may be served cold as an appetizer )