What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7404166 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Braised Gluten

Rice, Noodles, and Other Grain Foods

Braised Gluten
½ pound firm doufu, cut into one-inch thin pieces
1 cup chicken broth
3 Tablespoons cloud ear mushrooms, broken up, soaked until soft, then drained, water discarded
3 Tablespoons dried lily flowers, soaked until soft, then the water discarded
1 cup vegetable oil
10 gluten balls, each cut in half
3 slices fresh ginger
1 teaspoon thin soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon oyster sauce
2 teaspoons granulated sugar
1 Tablespoon cornstarch

1. Simmer doufu pieces in the chicken broth for one hour.
2. Add cloud ear mushrooms and lily flowers (also called lily buds) for thirty minutes more, then drain and discard this water.
3. Heat the oil in a wok or fry pan and fry the gluten ball pieces until golden (about five minutes) then drain and set aside for another use.
4. Reheat the pan with two tablespoons of oil, add ginger and stir two or three times, then add doufu and stir-fry for two minutes. Next add both soy sauces and oyster sauce, sugar, and cornstarch mixed with one tablespoon of cold water. Stir until thickened, and transfer it to a pre-heated bowl, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720