Vegetarian duck?

So it’s been nearly a month since I’ve started my meat-and-frivolous-websites lent, and let me just say, that it has been quite the journey. I realize that the first few days of lent, where I would randomly pass out on my desk, bed, or floor was due to the shock of such a dramatic change in diet. I’m happy to report that I no longer randomly fall asleep now, but there are times when I feel more tired that I normally would, but that’s not surprising.

What I have learned is to be more prepared. As I can’t pack sandwiches filled with deli meats, or my normal rice bowls with heaps of meat and vegetables, I’ve learned to pack a lunch, as well as other small snacks to sustain my glucose levels throughout the day. I’ve also started learning more dishes, thanks to my parents who, during spring break, taught me several dishes that they knew and had adapted to my temporary vegetarian diet. Although, it didn’t help when they made bacon in front of me, and slowly ate it, savoring each crispy morsel of tender pork belly.

Here’s one of the dishes that my mother taught me awhile back.

‘Vegetarian Duck’ ingredients:
1 can chicken stock/Vegetable stock
2 TBsp soy sauce
1 tsp 5 spice powder
3 tsp sugar
1 TBsp sesame oil
1 pkg bean curd sheet
1 can of shredded bamboo
10 dried mushrooms (sliced)

1) Sautee dried mushrooms & shredded bamboo with salt & pepper, set aside.
2) Pour can of chicken stock, soy sauce, 5 spice powder, sugar & sesame seed oil into a flat pan, bring to boil then let it simmer in low heat.
3) Soften the bean curd sheet by dipping it into the simmering chicken stock & take out immediately
4) take 1/5 of the bamboo & mushrooms & wrap with the bean curd sheet.
5) Pour & set aside the leftover chicken stock for later use.
6) Brown each side of the bean curd wrap  using low heat
7) After all bean curd wraps have been browned, put them all back into the pan & pour the leftover chicken stock over them, using low heat, let the wraps soak up the chicken stock (approx 3 mins).
8) Take out all wraps, let them cool down to room temp before cutting.

The ingredients

Soaked Shitake mushrooms

Vegetarian duck

Finished product

Kinda looks like a duck…Anyways, thanks for looking!

2 Responses to “Vegetarian duck?”
  1. Alvin Lau says:

    Parents can be so cruel, eh? Good luck with the rest of your meatless Lent!

  2. David Chan says:

    This isn’t vegetarian if you used chicken stock right?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

  • Insert your email address and you'll find out when my new posts are before anyone else!

    Join 13 other followers

%d bloggers like this: