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Stewed Gluten, with Vegetables II

Vegetables, also Vegetarian Foods

Stewed Gluten, with Vegetables II
5 squares of wheat gluten, torn into small pieces (about five ounces)
3 Tablespoons vegetable oil
5 Chinese black mushrooms, soaked and coarsely minced
1/2 cup canned bamboo shoots, coarsely minced or sliced
1 Tablespoon soaked and minced cloud ear fungus
25 pieces dried lily buds, soaked, then each one knotted
1/2 cup fresh soy beans, blanched for five minutes
1 scallion, minced coarsely
2 slices fresh ginger, minced
3 Tablespoons dark soy sauce
1 Tablespoon sugar
1 teaspoon sesame oil
1. Mix gluten and the oil, and fry until gluten is browned, then drain.
2. Reheat the oil and stir-fry the mushrooms, bamboo shoots, cloud ear fungus, knotted lily buds, soy beans, scallion, and ginger for two minutes, then add soy sauce, sugar, and sesame oil and stir-fry for five to eight minutes more. Serve warm or at room temperature.
No nutrient analysis because the program we use has none for dried lily buds.

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