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Vegetarian Sesame Pastry Pockets

Demonstrated by: Vishnu Om from Castle High School's Food Service Class.
Light & Easy Gourmet Recipes on May 16, 2001.



Vegetarian Sesame Pastry Pockets

  • 2 tablespoons salad oil
  • 1 tablespoon minced garlic
  • 1 cup diced fried tofu (soy bean curd)
  • 1 cup shredded bamboo shoots,
  • chopped
  • 1 cup soaked and diced shiitake
  • mushrooms
  • 1 cup chopped water chestnuts
  • 1/4 cup hoi sin (Chinese soybean) sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 1/2 teaspoons light soy sauce
  • 1 1/2 tablespoons hot bean paste
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon sesame oil
  • 1/2 cup minced green onion
  • 6 pieces Chinese sesame pastry(Shao Bing)


In a wok or skillet, heat the 2 tablespoons oil and the garlic. Add tofu, bamboo shoots, mushrooms, and water chestnuts; stir-fry for 3 to 4 minutes. In a small bowl, combine hoi sin sauce, oyster sauce, soy sauce, bean paste, brown sugar, and sesame oil; add to wok and stir-fry 3 more minutes. Remove from heat and stir in green onion; cool. Preheat electric oven to 350°F. Place sesame pastry pieces on an ungreased baking sheet and bake for 10 minutes. Slice each pastry in half and separate layers to reveal a pocket. Fill pockets with stir-fry mixture. Makes 8 to 10 appetizer servings.


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