Braised Wheat Gluten with Shiitake Mushrooms and Bamboo Shoots

Ingredients

Instructions

1. 1

   If using dried wheat gluten, blanch it in boiling water for a few minutes, then squeeze out excess water. For canned wheat gluten, drain and rinse. Cut into bite-sized pieces.

2. 2

   Heat cooking oil in a wok or large pan over medium-high heat. Sauté ginger and minced garlic until fragrant, about 30 seconds.

3. 3

   Add sliced shiitake mushrooms, bamboo shoots, and carrots. Stir-fry for 2-3 minutes.

4. 4

   Add the wheat gluten to the wok. Pour in light soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar. Stir well to coat.

5. 5

   Pour in the mushroom soaking water (or vegetable broth). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, allowing the flavors to meld.

6. 6

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Cook for another 1-2 minutes until the sauce has thickened.

7. 7

   Serve hot with steamed white rice.