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The Hirshon Chinese Vegetarian Goose – 素鵝

  • Total Time: 0 hours


Units Scale
  • 2 sheets bean curd skin (tau puay)
  • Combine:
  • 220ml water
  • 1/2 tsp bicarbonate of soda
  • Marinade (combine in a small bowl):
  • 1 tsp five spice powder (ng heong fun)
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1 cube red fermented bean curd (tau ju)
  • 110ml water
  • Filling:
  • 4 tsp Asian sesame oil
  • 4 tsp dark soy sauce
  • 1 tbs sugar
  • 1 tsp white pepper
  • 1 tbs peanut oil
  • 10 dried black mushrooms (Shiitake); soaked in hot water to cover for 30 minutes, rinsed, squeezed dry, stems discarded and caps sliced thin
  • 1/2 cup julienned strips of carrot
  • 1/2 cup shredded bean curd skin
  • 1/4 cup julienned strips of rinsed canned bamboo shoots
  • To Optionally Fry and For Garnish:
  • 1/4 cup peanut oil
  • 1 1/2 cups shredded lettuce


  1. Fold each bean curd skin into a rectangle, then secure the edges with toothpicks or sharpened satay sticks.
  2. Soak both these pieces of folded bean curd skin in the combined soda bicarbonate solution for 10 to 15 minutes, then drain well.
  3. Spread the marinade ingredients all over the bean curd skin. Leave aside for 30 minutes.
  4. Make the filling: In a small bowl stir together the sesame oil, soy sauce, sugar and white pepper. In a heated wok, heat the peanut oil over high heat until it just begins to smoke, add the mushrooms, carrot and bamboo shoots and stir-fry the mixture for 1 minute.
  5. Add the soy sauce mixture and 1/4 cup water, stir-fry the mixture for 3 minutes, or until the vegetables are tender and the water is evaporated, and transfer the filling to a bowl.
  6. Cut the bean-curd skin into 6 (6- by 4-inch) rectangles with kitchen shears, moisten the rectangles lightly with wet hands and divide the filling among them, arranging it along a long side.
  7. Place 1 piece of bean curd sheet on the work surface, keeping it flat and straight. Put half portion of the torn bean curd sheets near to the curve end, cover it with the fried shreds and top them with another half portion of the torn sheets. Fold the closest edge over the ingredients. Roll up each rectangle jelly-roll fashion, leaving the ends open (wet the end a bit to seal).
  8. Repeat with the remaining bean curd sheets.
  9. Grease a steam-proof dish, arrange the rolls seam side down in one layer without touching one another and sprinkle with 1 tablespoon water. Arrange a round metal rack level in a wok, add enough water to reach almost up to the rack, and bring to a boil, covered.
  10. Set the dish on the rack, steam the rolls, covered, for 10 minutes, or until they are translucent, and remove the plate from the wok.
  11. Slice the steamed rolls into about 3 cm chunks, and serve (hot or cold) with Worcestershire sauce or black vinegar.
  12. To optionally fry:
  13. In a large heavy skillet heat the oil over moderately high heat until it begins to smoke and in it fry the rolls, turning them, for 1 to 2 minutes, or until they are golden brown. Transfer the rolls with tongs to paper towels and let them drain briefly. Cut each roll into fourths and serve the rolls on a platter lined with the lettuce.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 424.13 kcal
  • Sugar: 7.8 g
  • Sodium: 539.98 mg
  • Fat: 33.18 g
  • Saturated Fat: 5.92 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 13.54 g
  • Fiber: 4.0 g
  • Protein: 25.06 g
  • Cholesterol: 0.0 mg

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