Hong Shao Kao Fu - Braised Wheat Gluten with Mushrooms
User Reviews
5
Hong Shao Kao Fu - Braised Wheat Gluten with Mushrooms
Description
This recipe starts by soaking dried wheat gluten squares and mixed dried mushrooms until soft. After rinsing and cutting the gluten into cubes, it is stir-fried with ginger and then combined with the mushrooms, peanuts, Shaoxing wine, light and dark soy sauces, sugar, and water. The mixture is brought to a boil and then simmered gently for about an hour, allowing the gluten to absorb the sauce and the flavors to meld.
The cooking process yields tender, flavorful wheat gluten pieces coated in a richly seasoned braising liquid. The peanuts add crunch, while the variety of mushrooms contribute different textures and deep umami. This dish can be served warm or cold and is commonly offered as a cold dish in Chinese cuisine, making it versatile for different meal contexts.
Ingredients
- 2 pieces wheat gluten about 5” x 5” each: Soak in warm water until soft, also known as kao fu
- 12 dried shiitake mushrooms (soaked in warm water until soft)
- 1/2 cup dried wood ear mushroom soaked in warm water until soft
- 1/2 cup lily flower soaked in warm water until soft, dried
- 3 tablespoons neutral cooking oil generic cooking oil
- 3 lices ginger
- ¼ cup peanuts shelled and skins removed, raw or roasted, unsalted
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce light
- 1 tablespoon dark soy sauce
- 3 teaspoons sugar
- 3 cups water
Instructions
- Once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares. Rinse the mushrooms, wood ears, and lily flower. Drain and set aside.
- Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.
- Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).
User Reviews
Overall Rating
5
You'll Also Love
