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Gluten, Gingko, and MushroomsRice, Noodles, and Other Grain Foods
| Gluten, Gingko, and Mushrooms |
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Ingredients:
½ cup vegetable oil
1 cup kao fu (brown wheat gluten), cut into one-inch cubes
3 slices fresh ginger, minced
1/4 cup drained gingko nuts
1 Tablespoon dried soaked wood ear mushrooms, drained and thinly sliced
1 Tablespoon flowering chives, coarsely chopped
1 teaspoon fermented black beans, soaked and mashed
1 cup vegetable broth
1 Tablespoon dark soy sauce
1 Tablespoon Chinese rice wine
1 Tablespoon pressed brown sugar
Preparation:
1. Heat wok or fry pan, add the oil and the gluten piece
and stir-fry until they are lightly colored and becoming
crisp, then remove them into a bowl of hot water and
immediately drain them putting them on paper towels.
Then, pour off the oil left in the pan saving it for
another use.
2. Add ginger pieces to the empty wok or pan, and stir-fry
them for one minute before adding drained gingko
nuts, wood ear mushroom pieces, flowering chives,
mashed black beans, broth, soy sauce, wine, and brown
sugar. Stir-fry for two minutes until almost all the liquid
has boiled out, and serve in a pre-heated bowl.
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