Crispy Braised Mock Gluten Intestine

Name: Crispy Braised Mock Gluten Intestine
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 260g raw wheat gluten (pressed into thin slices, wrapped around wooden sticks, cooked, cut into diagonal segments); 50g fresh peas (blanched); 50g peeled winter bamboo shoots (sliced thin, blanched); 30g soaked wood ear mushrooms (picked clean, washed, chopped small); 600g sesame oil (actual consumption approx 90g); 60g mushroom broth; 2g white sugar; 50g dry starch; 6g wet starch; 3g MSG; 2g minced ginger; 50g soy sauce; approx 100g water (for starch slurry)

Vegan 'pork intestine' made from raw seitan, fried until crisp then tossed in a starch-thickened sauce. It has a crispy exterior and tender interior, and is nearly identical in appearance to real pork intestine.

1h 20m

Easy

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Ingredients

raw wheat gluten (pressed into thin slices, wrapped around wooden sticks, cooked, cut into diagonal segments) 260g

fresh peas (blanched) 50g

peeled winter bamboo shoots (sliced thin, blanched) 50g

soaked wood ear mushrooms (picked clean, washed, chopped small) 30g

sesame oil (actual consumption approx 90g) 600g

mushroom broth 60g

white sugar 2g

dry starch 50g

wet starch 6g

MSG 3g

minced ginger 2g

soy sauce 50g

water (for starch slurry) approx 100g

Instructions

Prepare Mock Gluten 'Intestine'

Press raw wheat gluten into 0.5cm thick slices, then cut into 3cm wide strips. Evenly wrap the strips around oiled wooden sticks (approx 1cm diameter), wrapping tightly from top to bottom to prevent loosening. Let rest for 5 to 6 minutes, then place the sticks with the wrapped gluten into a pot of boiling water. Bring to a rolling boil over high heat, then reduce to low heat and simmer for approx 30 minutes. Remove from water, place in cold water, and slowly slide the gluten off the sticks to form 'mock intestine'.

Prepare Mock Intestine Segments

Cut the 'mock intestine' into 0.6cm wide diagonal segments, place in a large bowl, add 25g of soy sauce, mix well to marinate. Squeeze lightly, then coat evenly with a layer of dry starch.

Prepare Side Ingredients

Pick the soaked wood ear mushrooms clean, wash them, and chop larger pieces into smaller sizes. Wash the winter bamboo shoots, cut into slices 5cm long, 1cm wide, and 0.2cm thick. Blanch the bamboo shoot slices together with the peas in boiling water, then set aside.

Fry Mock Intestine

Pour sesame oil into a wok, heat to 70-80% heat over high heat. Add the 'mock intestine' and fry until golden brown, then pour into a colander to drain excess oil.

Prepare Starch Slurry Sauce

Add white sugar, MSG, half the remaining soy sauce, wet starch, mushroom broth, wood ear mushrooms, and approx 100g of water to a bowl, mix into a thin starch slurry.

Finish Cooking the Dish

Add 35g of sesame oil to the wok, heat to 70-80% heat over high heat. Add minced ginger and stir-fry until fragrant, then immediately add winter bamboo shoots and peas, stir-fry a few times. Pour in the prepared starch slurry, stir-fry evenly until all ingredients are coated. Add the fried 'mock intestine', toss a few times to coat fully with the slurry, then drizzle with 10g of sesame oil and serve.