Sweet and Sour Wheat Gluten

Name: Sweet and Sour Wheat Gluten
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 300 g Wheat gluten (cut into 2 cm cubes); 50 g Cooked bamboo shoot meat (cut into fingernail-sized dice); 25 g Peas; 6 Large water chestnuts (peeled); 25 g Wet starch (mixed for thickening); 25 g White sugar; 25 g Soy sauce; 25 g Vinegar; 500 g Cooked vegetable oil (about 50 g consumed; fry gluten at 60% hot, about 150 °C)

A Zhejiang dish of deep-fried wheat gluten tossed in a sweet and sour sauce — crisp yet tender, balanced sweet-sour flavor, with a bright golden sheen.

30 min

Easy

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Ingredients

Wheat gluten (cut into 2 cm cubes) 300 g

Cooked bamboo shoot meat (cut into fingernail-sized dice) 50 g

Peas 25 g

Large water chestnuts (peeled) 6

Wet starch (mixed for thickening) 25 g

White sugar 25 g

Soy sauce 25 g

Vinegar 25 g

Cooked vegetable oil (about 50 g consumed; fry gluten at 60% hot, about 150 °C) 500 g

Instructions

Prep

Cut the raw wheat gluten into 2 cm cubes. Peel the water chestnuts, and cut the bamboo shoot meat into fingernail-sized dice.

Fry the Gluten

Heat a wok over medium heat and add the vegetable oil. When the oil reaches about 60% hot (around 150 °C), add the gluten, stir with a ladle, and fry until it turns slightly deep yellow and puffed, then drain in a colander.

Make the Sauce

In the same wok, add the water chestnut dice, bamboo dice, peas, 100 g water, sugar, and soy sauce. Once it comes to a boil, mix the wet starch with the vinegar and stir in to thicken.