braised-wheat-gluten-with-mushrooms

🥘 Ingredients

• dried wheat gluten (kao fu) 250 gr // Rehydrated, cut into cubes
• dried shii-take mushrooms 12 // rehydrated
• dried wood ear mushrooms ½ cup // rehydrated
• dried lily flower ½ cup // rehydrated
• vegetable oil 3 tbsp // or sunflower oil
• ginger 3 slices // sliced
• raw peanuts ¼ cup // or roasted, unsalted peanuts
• Shao Hsing wine 3 tsp
• light soy sauce 3 tbsp
• dark soy sauce 1 tbsp
• sugar 3 tsp
• water 3 cups

1. 1

   Hydrate the dried wheat gluten (kao fu) , dried shii-take mushrooms , dried wood ear mushrooms and dried lily flower in large bowls of water and leave them for at least an hour; the more the better. After rehydrating, rinse all under running water and drain. Cut the wheat gluten in 2x2 cm cubes. Heat vegetable oil and fry the ginger for 30 seconds. Add the wheat gluten and stir-fry until slightly browned (about 2 minutes). Add the shii-take and wood ear mushroom, lily flower and raw peanuts . Mix well. Add the Shao Hsing wine , light soy sauce , dark soy sauce , sugar and water . Stir well and bring to a boil. Turn the heat to low, cover the pan, and let everything simmar for about 1 hour, stirring every 15 minutes to prevent sticking. Serve hot or cold with steamed rice and other dishes. (This is usually served hot but works as appetizer or side dish).