-
Boil water in a
pot (enough to cover steamed wheat gluten).
-
Place wheat
gluten in the boiling water.
-
After it is
boiled, remove and cool under cold running water and squeeze dry.
-
Slice wheat
gluten into thumb sized strips.
-
Wash and clean
the Chinese mushrooms.
-
Soften in
water, remove stems and save the soaking water.
-
Wash and clean
the wooden ear, remove stems and slice.
-
Remove stems
and old veins from the snow peas and rinse.
-
Diagonally
slice the spring onions.
-
Heat 3 cups oil
in a wok.
-
Put the wheat
gluten in and deep-fry until golden brown. Scoop out and drip dry.
-
Leave 1 1/2
tablespoons oil in the wok.
-
Stir-fry the
spring onions, ginger and Chinese mushrooms until fragrant.
-
Put in the
wheat gluten, soy sauce, wine, sugar and the mushroom soaking water.
-
Cover with a
lid.
-
Braise over low
heat for 5 minutes.
-
Add wooden ear,
carrot, bamboo shoot and snow peas and stir-fry.
-
Season with
salt, thicken with cornstarch mixed with 1 tablespoon water.
-
Sprinkle with
sesame oil for serving.
