Red Oil Gluten Strips with Celery

Name: Red Oil Gluten Strips with Celery
Total time: 25 min
Ingredients: 100g dried gluten strips (fu zhu); 3 stalks celery stalks; 2 tbsp red chili oil; 1 tsp Sichuan peppercorn oil; 2 garlic cloves, minced; 1 tbsp rice vinegar; 1 tbsp light soy sauce; 1 tsp sugar; to taste salt; 1/2 tsp chicken bouillon powder

Tender gluten strips tossed in a vibrant, numbing red oil dressing with crisp celery. A refreshing cold appetizer that balances spicy, sour, and savory flavors.

25 min

Easy

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Story

This classic Sichuan cold dish features dried gluten strips that soak up a bold, fiery dressing. The chewy texture of the gluten contrasts beautifully with crunchy celery. Serve it slightly chilled or at room temperature for the best flavor.

Ingredients

dried gluten strips (fu zhu) 100g

celery stalks 3 stalks

red chili oil 2 tbsp

Sichuan peppercorn oil 1 tsp

garlic cloves, minced 2

rice vinegar 1 tbsp

light soy sauce 1 tbsp

sugar 1 tsp

salt to taste

chicken bouillon powder 1/2 tsp

Instructions

Soak the gluten strips

Place dried gluten strips in a large bowl and cover with boiling water. Let soak for 15-20 minutes until completely soft and pliable. Drain well and squeeze out excess moisture. Cut into 2-inch pieces.

Blanch the celery

Bring a small pot of water to a boil. Cut celery into 1-inch diagonal pieces and blanch for 30 seconds until bright green and slightly tender. Immediately drain and rinse under cold water to stop cooking. Set aside.

Mix the dressing

In a large mixing bowl, combine red chili oil, Sichuan peppercorn oil, minced garlic, rice vinegar, light soy sauce, sugar, salt, and chicken bouillon. Whisk until well combined.

Toss and serve

Add the drained gluten strips and blanched celery to the dressing. Toss everything together until evenly coated. Let sit for 5 minutes to allow flavors to meld. Serve cold or at room temperature.