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1
In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight.
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2
In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.
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3
Fill a rimmed baking sheet about halfway with warm water. Working 1 sheet at a time, carefully immerse dried bean curd sheets until softened, about 1 minute. Stack rehydrated bean-curd sheets on a paper-towel-lined plate, separating each sheet with a layer of paper towels.
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4
Working 1 at a time, set 1 rectangular bean-curd sheet on a work surface. Spread 2 heaping tablespoons of pork filling about 2 inches from the top of the rectangle, leaving 1 inch of space on each side.
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5
Arrange a few enoki mushrooms on top of pork filling.
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6
Arrange a few strips of carrots on top of enoki mushrooms.
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7
Arrange a few slices of marinated shiitake mushrooms alongside carrots.
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8
Fold the top edge of the bean curd skin over the filling.
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9
Fold in the sides.
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10
Tightly roll the bean curd filling towards you, forming a neat roll. Set aside on a plate. Repeat with the remaining bean curd sheets and fillings.
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11
Heat remaining 2 teaspoons oil in a non-stick skillet. Working in batches, cook bean-curd rolls, turning, until browned on both sides, about 4 minutes per batch. Transfer to a plate and let stand for 5 minutes.
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12
Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.
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13
In a small saucepan, stir together chicken stock, Shaoxing wine, soy sauce, oyster sauce, minced garlic, and sugar. In a small bowl, stir together cornstarch with water. Bring chicken stock mixture to a simmer over medium-high heat, then stir in cornstarch mixture until sauce begins to thicken. Remove from heat and stir in sesame oil.
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14
Set up a steamer. Pour sauce all over bean curd rolls. Scatter half of the scallions on top and steam until an instant-read thermometer registers 140u00b0F to 145u00b0F when inserted into the center of the rolls. Top rolls with remaining scallions and serve.
