My veggie version of the famous Beijing Silk Pork Shreds with Brown Sauce
Beijing Silk Port Shreds with Brown Sauce was one of my favorites when I was not a vegetarian yet. So once I became a veggie person, I invented my own version … It was not my best try this time (yesterday) but the idea is there…and I’d love to share…
Key ingredients:
- King oyster mushroom [杏鲍菇]
- Soy sheets [豆腐皮]
- sweet bean sauce [甜面酱]
Other ingredients: Fresh green onions, Vegetarian pork shreds (optional)
How to prepare:
- Slice the king oyster mushrooms into strips (about 1/4 inch wide, 1 inch long)
- Thinly slice the green onions to about 2 inches long
- Cut the soy sheet to about 3×3 inch squares, soak in boiled water for a couple of minutes, take out and dry, put them on a plate with plastic wrap (to prevent it from drying out)
- Open the can of sweet bean sauce
How to make the dish:
- Lay the thinly sliced green onions on a big plate
- In a cooking pan, put in some canola oil to cover the bottom. Once the oil is hot, add the king oyster mushroom shreds and the veggie pork shreds, stir well.
- Add the sweet bean sauce and mix well
- Take it out once the shreds are soft and shining with the brown sauce. Plate on top of the layer of green onions.
- Open the soy sheets to serve.
How to enjoy:
- The key is to use appropriate amount of oil and sweet bean sauce so the shreds would look shinny.
- I’ve been using a combo of veggie pork shreds with the king oyster mushroom shreds, but I guess it would be just fantastic if it was only with the king oyster mushroom shreds.
- When you eat, put some green onions and the mushroom shreds in the center of the soy sheet, and wrap it up like a spring roll, and then … bite in
