Braised Wheat Gluten with Shiitake Mushrooms and Bamboo Shoots冬菇竹筍炆麵筋
A popular vegetarian Cantonese dish, featuring tender wheat gluten simmered in a savory soy-based sauce with earthy shiitake mushrooms and crisp bamboo shoots. This hearty and flavorful stew is perfect for a satisfying meat-free meal.
01Ingredients
- 250g wheat gluten (fried or canned)
- 6 dried shiitake mushrooms, soaked and sliced
- 150g bamboo shoots, sliced
- 1 small carrot, sliced
- 2 slices ginger
- 2 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- 300ml mushroom soaking water or vegetable broth
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tbsp cooking oil
Nutrition (per serving)285kcal
- Protein18.5g
- Carbs18.2g
- Fat15.8g
Fiber 2.1 gSodium 685 mg
02Steps
- 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.
- Heat cooking oil in a wok or large pan over medium-high heat. Sauté ginger and minced garlic until fragrant, about 30 seconds.
- Add sliced shiitake mushrooms, bamboo shoots, and carrots. Stir-fry for 2-3 minutes.
- Add the wheat gluten to the wok. Pour in light soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar. Stir well to coat.
- 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.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Cook for another 1-2 minutes until the sauce has thickened.
- Serve hot with steamed white rice.
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