Stir-Fried Pickled Greens with Wheat Gluten
A quick and savory stir-fry featuring tender wheat gluten cubes paired with tangy pickled vegetables and fresh greens. This homestyle dish comes together in minutes and delivers satisfying texture contrast.
Story
This classic Jiangsu province dish showcases the popular Chinese ingredient wheat gluten (you may know it as seitan). The pickled mustard greens provide a lovely tangy bite that balances the soft, meaty texture of the gluten. Serve it hot over steamed rice for a complete meal.
Ingredients
wheat gluten (oil gluten)
200g, halved
pickled mustard greens
100g, rinsed and chopped
baby bok choy or Chinese cabbage
150g, cut into pieces
edamame or fresh green soybeans
80g
cooking oil
2 tablespoons
salt
to taste
garlic
2 cloves, minced
Instructions
1
Prep the gluten
Cut the wheat gluten in half horizontally. Place in a bowl and cover with boiling water. Let soak for about 5 minutes, then drain and squeeze out excess water.
2
Blanch the greens
Bring a small pot of water to boil. Quickly blanch the edamame for 2 minutes, then remove and set aside. This step helps retain their bright color.
3
Stir-fry everything
Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add the edamame and stir-fry for 2 minutes. Toss in the pickled greens and wheat gluten, stirring constantly. Cook for 3-4 minutes until heated through. Add the bok choy, season with salt, and cook just until wilted. Serve immediately.
