Yan-Kit's Classic Chinese Cookbook/Yan Kit 1998

Red-Braised Gluten
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
20 small dried Chinese mushrooms, reconstituted in 1 pint boiling water 20 pieces boiled gluten 4 tablespoons peanut or corn oil
6 ounces canned bamboo shoots, thinly sliced 1/4 teaspoon salt 2-1/2 tablespoons thick soy sauce
1 teaspoon sugar 2 or 3 teaspoons sesame oil



1 Drain and squeeze out excess water from the mushrooms but leave damp. Reserve the soaking liquid.
2 Squeeze excess water from the boiled gluten.
3 Heat a wok over high heat until smoke rises. Add 2 tablespoons of the oil and swirl it around. Add the mushrooms, flip and turn with a wok scoop or metal spatula until very hot. Add another 1 tablespoon of oil and put in the bamboo shoots, continuing to fold and turn until very hot and fragrant. Add the remaining oil and the gluten. Stir to mix.
4 Pour in the mushroom water. Add the salt, soy sauce and sugar. Bring to a boil, then lower the heat. Cover and simmer for 30 minutes.
5 Turn up the heat and flip and turn the ingredients continuously to absorb the remaining liquid. This adds richness to the dish.
6 Transfer to a warm serving dish. Sprinkle the sesame oil on top and serve hot.

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