Dry-Fried Beef Shreds

Name: Dry-Fried Beef Shreds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g water gluten; 100 g celery; 5 g shredded ginger; 15 g doubanjiang (chopped); 5 g chili powder; 3 g Sichuan peppercorn powder; 10 g soy sauce; 7 g sugar; 2 g fine salt; 15 g cooking wine; 2 g MSG; 50 g sesame oil

A vegetarian take on a classic Sichuan dish, featuring gluten shreds in a glossy red-brown sauce alongside tender green celery. All six flavors—numbing, spicy, salty, aromatic, and sweet—are harmoniously present.

25 min

Easy

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Ingredients

water gluten 200 g

celery 100 g

shredded ginger 5 g

doubanjiang (chopped) 15 g

chili powder 5 g

Sichuan peppercorn powder 3 g

soy sauce 10 g

sugar 7 g

fine salt 2 g

cooking wine 15 g

MSG 2 g

sesame oil 50 g

Instructions

Prepare the gluten

Cut the gluten into thin slices about 1 fen (roughly 3 mm) thick, then cut into fine shreds. Drop into boiling water and cook for 2 minutes, then remove and soak briefly in clean water. Squeeze out excess moisture and set aside.

Prep the aromatics

Wash the celery, peel off the tough outer strings, and cut into inch-long segments. Finely chop the doubanjiang.

Stir-fry

Wipe the wok clean and place over heat. Add 50 g of sesame oil and heat to about 60% hot. Add the gluten shreds and stir-fry, then add the fine salt and continue stir-frying until the shreds turn pale yellow. Add the chopped doubanjiang and chili powder, toss to combine evenly in the wok, then add the sugar, soy sauce, cooking wine, celery, shredded ginger, and MSG. Mix everything well, sprinkle the Sichuan peppercorn powder over the top, then plate and bring to the table.