Braised Vegetarian Assortment
Various vegetarian ingredients are deep-fried, then braised together with shiitake mushrooms, bamboo shoots, carrots, and other vegetables. The sauce is reduced before the dish is finished with a drizzle of sesame oil.
Ingredients
Wheat gluten cakes (rinsed, drained, torn into small pieces, lightly fried)
6
Wheat gluten sausages (rinsed, drained, torn into small pieces, lightly fried)
2
Fried tofu skin
100 g
Shiitake mushrooms (soaked until soft, cut into small pieces)
3
Black fungus (washed, sliced)
30 g
Enoki mushrooms (soaked until soft, tied into knots)
20 g
Cooked bamboo shoots (cut into roll-cut chunks)
1
Carrot (peeled, washed, cut into roll-cut chunks)
1/2
Salt
1 tsp
Sugar
1 tsp
Soy sauce
3 tbsp
Water
1 cup
Sesame oil
1 tsp
Instructions
1
Step 1
Soak the shiitake mushrooms and enoki mushrooms separately until soft; cut the shiitake mushrooms into small pieces and tie the enoki mushrooms into knots. Peel and wash the carrot, then cut it and the cooked bamboo shoots into roll-cut chunks. Wash and slice the black fungus and set aside.
2
Step 2
Rinse the wheat gluten cakes and wheat gluten sausages, drain them, and tear them into small pieces by hand. Lightly fry them separately in hot oil, then remove and drain off the excess oil. Set aside.
3
Step 3
Heat 2 tbsp of oil in a wok, add the shiitake mushrooms, then add the wheat gluten cakes, wheat gluten sausages, fried tofu skin, black fungus, enoki mushrooms, bamboo shoots, carrot, and Seasoning A. Cook until the liquid is nearly evaporated, drizzle with Seasoning B, and serve.
