Vegetarian Sweet and Sour Mock Goose Skin

Name: Vegetarian Sweet and Sour Mock Goose Skin
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 350 g fried gluten balls (cut in half with a knife, flipped so the outside faces inward); 15 g rehydrated shiitake mushrooms; 25 g fresh bamboo shoot slices; 7.5 g cilantro (finely chopped); 40 g sugar (for sweet and sour sauce); 15 g soy sauce (for sweet and sour sauce); 20 g vinegar (for sweet and sour sauce); 20 g starch (mixed with water to make sweet and sour sauce); 10 g ginger (finely chopped); 15 g sesame oil; 500 g peanut oil (75 g actually used)

A traditional vegetarian dish from Jiangsu, featuring wheat gluten fried until crisp and topped with sweet-and-sour sauce. The gluten resembles goose skin, while the dish is pleasantly sweet and sour.

30 min

Easy

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Vegetarian Sweet and Sour Mock Goose Skin

Ingredients

fried gluten balls (cut in half with a knife, flipped so the outside faces inward) 350 g

rehydrated shiitake mushrooms 15 g

fresh bamboo shoot slices 25 g

cilantro (finely chopped) 7.5 g

sugar (for sweet and sour sauce) 40 g

soy sauce (for sweet and sour sauce) 15 g

vinegar (for sweet and sour sauce) 20 g

starch (mixed with water to make sweet and sour sauce) 20 g

ginger (finely chopped) 10 g

sesame oil 15 g

peanut oil (75 g actually used) 500 g

Instructions

Prepare the fried gluten

Cut the fried gluten balls in half with a knife, flipping them so the outer side faces inward.

Make the sweet and sour sauce

Take a bowl, add sugar, soy sauce, vinegar, water starch, and a suitable amount of water, then mix thoroughly to form sweet and sour sauce.

Stir-fry the supporting ingredients

Heat a wok over high heat, add peanut oil, then add minced ginger and sauté briefly. Next, add rehydrated shiitake mushrooms, fresh bamboo shoot slices, red chili slices, and chopped cilantro.

Fry and coat with sauce

Pour the sweet and sour sauce into the wok and bring to a boil. Add sesame oil and heat to around 200°C (approximately 80% heat), then add the prepared gluten pieces and fry until they turn ochre yellow. Remove and arrange on a serving plate, drizzle with hot peanut oil and brine, and serve.