1 free flow recipe
A Recipe for
Sue Sao Ya (Vegetarian Roast Duck)
Food Tip |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
This Recipe for Sue Sao Ya (Vegetarian Roast Duck) is one of thousands in the Recipes-to-go Diabetic Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you enjoy this Sue Sao Ya (Vegetarian Roast Duck) Recipe - you should enjoy the recipe collections you can find on the websites below:
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
This is a recipe for Sue Sao Ya (Vegetarian Roast Duck) from the recipe cookbook of Recipes-to-go (Diabetic)
Food Tip |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Health food makes me sick. |
| Calvin Trillin |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented. The book is pretty no frills,
with little background given for the dishes. Almost everything that
I've tried from the book has been good, though. Here we get into some
hard- core, no-fooling Chinese vegetarian recipes. The book has a
lot of vegetarian stuff in it, as well as recipes tailored for
diabetics and those with ulcer problems. It's actually pretty easy to
use once you get used to the odd format.
A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
shredded bamboo shoots D. 2 teaspoons light soy sauce E. 1/2 teaspoon
sugar F. 1/2 teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
sauce K. 1/2 teaspoon sesame oil L. 1/2 teaspoon salt M. 1
tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
peanut oil
PREPARATION:
I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine.
II. Mix D,E,F,G.
III. Mix H,I,J,K,L,M.
COOKING: 1. Heat A, add B, stir-fry a few seconds, add C, mix well.
2. Add D-G, stir well and cook for 1 minute.
3. Dip pastry brush into H-M and brush 1 piece of N generously.
4. Spread 1/4 of A-G on top; place second piece of N over this; brush
again with H-M and spread 1/4 A-G over this.
5. Repeat procedure until fourth layer is finished.
6. Fold into a 2-to 3-inch roll; place on a plate and steam over
boiling water for 10 minutes; cool completely
7. Heat O to 375F; deep fry A-N until golden brown (1 to 2 minutes),
cool. Slice and serve as hors d'oeuvres or serve with rice.
From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers,
Inc. New York. MCMLXX
Posted by Stephen Ceideburg; December 20 1990.
Serves: 1
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