Sweet and Sour Colorful Gluten
A vibrant Chinese stir-fry featuring chewy gluten balls tossed with crunchy vegetables in a tangy sweet and sour glaze. Colorful bell peppers, crisp snow peas, and tender carrots create a delightful texture contrast.
Story
This classic Chinese home cooking dish transforms simple gluten into something extraordinary. The key is properly blanching the gluten to achieve that pleasing chewy texture, then stir-frying until golden for extra flavor.
Ingredients
gluten balls (seitan)
300g
wood ear mushrooms
8-10 pieces
carrots
2 medium
snow peas
150g
tricolor bell peppers
1 each of red, green, yellow
vegetable oil
4 tablespoons
soy sauce
2 tablespoons
rice vinegar
3 tablespoons
sugar
3 tablespoons
cornstarch
1 tablespoon
garlic
2 cloves, minced
salt
to taste
Instructions
1
Prep the ingredients
Soak the gluten balls in clean water for 30 minutes, then drain and slice into thin pieces. Soak wood ear mushrooms until soft, then rinse thoroughly. Peel and slice carrots into diagonal pieces. Trim snow peas and cut each into 2-3 sections. Cut bell peppers into chunky squares.
2
Blanch the components
Bring a large pot of water to boil. Blanch gluten slices until they float and the water returns to a boil, about 1-2 minutes. Remove, rinse under cold water, and drain. Next, blanch carrots for 1 minute, drain and cool. Finally, blanch snow peas for 30 seconds until bright green, drain and cool. Set all aside.
3
Make the sauce
In a small bowl, combine soy sauce, rice vinegar, sugar, and cornstarch. Add 4 tablespoons of water and stir until smooth. Set aside.
4
Stir-fry the gluten
Heat 2 tablespoons of oil in a wok over medium heat. Add the gluten slices and stir-fry continuously for 3-4 minutes until golden brown and slightly crispy on the edges. Remove and set aside.
5
Cook the vegetables
Add remaining oil to the wok. Sauté garlic until fragrant, about 30 seconds. Add bell peppers and stir-fry for 2 minutes until slightly softened. Add carrots and wood ears, cook for 2-3 minutes more. Add snow peas and toss for 1 minute.
6
Combine and glaze
Return the fried gluten to the wok with the vegetables. Pour the prepared sauce over everything. Toss gently until the sauce thickens and coats all ingredients evenly, about 1-2 minutes. Season with salt to taste. Serve immediately over steamed rice.
