Pine Nut Wheat Gluten
A vibrant vegetarian dish featuring tender mock “fish rice” made from wheat gluten and crispy, aromatic pine nuts; it pairs perfectly with both rice and wine.
Ingredients
wheat gluten
250g
pine nuts
50g
diced green and red bell peppers
25g
wet starch
40g
stock
50g
refined peanut oil (approximately 75g used)
500g
fine salt
5g
MSG
3g
ground white pepper
2g
sesame oil
10g
Instructions
1
Step 1
Cut the wheat gluten into 2.5 cm cubes. Place in a bowl, add 3g salt, 2g ground white pepper, and 1g MSG, then coat with wet starch.
2
Step 2
Heat 500g oil in a wok to about 30% hot (low temperature). Add the pine nuts and fry until golden yellow, then remove. Add the wheat gluten cubes, fry through, and drain in a strainer.
3
Step 3
Leave the remaining oil in the wok. Add the diced bell peppers and cooked wheat gluten cubes and stir-fry. Add salt, MSG, stock, sesame oil, and pine nuts, toss briefly, then transfer to a serving dish.
