Vegetarian Peking Duck with King Oyster Mushrooms

Do you love the flavor of Peking duck but don't want to eat meat? Then you will love this recipe for vegetarian Peking duck with king oyster mushrooms. This dish is a delicious and cruelty-free alternative to the traditional Chinese dish. You will need king oyster mushrooms, which have a meaty texture and a mild flavor, and tofu skin, which is made from soybean milk and resembles the crispy skin of duck.  To get a bit of fat like duck meat, use tapioca starch and cover it with mushrooms. Although it is not meat, king oyster mushrooms always have a meat-like toughness, so they still retain the typical flavor of Peking duck.  You will also need some spices, sauces, and vegetables to make this dish complete.

Ingredients:

- 4 large king oyster mushrooms

- 4 pieces of tofu skin, soaked until soft

- 1/2 cup of tapioca starch

- 1/4 tsp of five spice powder

- 1/4 tsp of salt

- Oil for frying

- Some lettuce for decoration

For the sauce:

- 1/4 cup of vegetarian soy sauce

- 1/4 cup of vegan oyster sauce

- 1 tsp of sesame oil

- 1 tbsp of vinegar

- 1/4 cup of water

- 2 tbsp of sugar

- 1 tsp of five spice powder

For the aromatics:

- 2 shallots, minced

- 2 green onions, chopped

- 1 garlic clove, minced

- 1 small piece of ginger, grated

Directions:

1. Wash the king oyster mushrooms and pat them dry. Cut off the stems and discard them. 

2. Bring a pot of water to a boil and add some ginger, shallot, and green onion. Add a pinch of salt and simmer the mushrooms for about 15 minutes until they are soft and infused with the aromatics. Drain and let them cool slightly. Take out and let dry. Use a knife to cut lengthwise into the king oyster mushrooms about one inch into the body. Then run the knife around the core of the mushrooms and cut open into a rectangular piece about 1 inch thick. Then score diagonal lines in a crisscross button on both sides of the mushrooms. Season with salt, pepper, and 5 spices and wrap well on both sides.

3. Coat each mushroom piece with tapioca starch.

4. Wrap each mushroom piece with a piece of tofu skin, tucking in the edges to seal.

5. Heat some oil in a large skillet over medium-high heat and fry the mushroom pieces until golden and crisp on both sides, turning once. Drain on paper towels.

6. In a small bowl, whisk together all the ingredients for the sauce until well combined. 

7. In another small skillet, heat some oil over medium-high heat and sauté the shallot, garlic, ginger, and green onion until fragrant, about 2 minutes. Add the sauce and bring to boil. Cook until the sauce has lightly thickened. Add the Peking duck batch into the sauce cook for 2 more minutes. 

8. Cut the mushroom pieces into thin slices and arrange them on a platter with some lettuce leaves. Drizzle some sauce over them and sprinkle some of the aromatic mixture on top. Enjoy your vegetarian Peking duck with some rice or pancakes.