Braised Wheat Gluten with Shiitake Mushrooms and Bamboo Shoots 冬菇竹筍炆麵筋

A popular vegetarian Cantonese dish, featuring tender wheat gluten simmered in a savory soy-based sauce with earthy shiitake mushrooms and crisp bamboo shoots. This hearty and flavorful stew is perfect for a satisfying meat-free meal.

Nutrition (per serving)

Ingredients

• 250g wheat gluten (fried or canned)
• 6 dried shiitake mushrooms, soaked and sliced
• 150g bamboo shoots, sliced
• 1 small carrot, sliced
• 2 slices ginger
• 2 cloves garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 300ml mushroom soaking water or vegetable broth
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp cooking oil

Steps

1. If using dried wheat gluten, blanch it in boiling water for a few minutes, then squeeze out excess water. For canned wheat gluten, drain and rinse. Cut into bite-sized pieces.
2. Heat cooking oil in a wok or large pan over medium-high heat. Sauté ginger and minced garlic until fragrant, about 30 seconds.
3. Add sliced shiitake mushrooms, bamboo shoots, and carrots. Stir-fry for 2-3 minutes.
4. Add the wheat gluten to the wok. Pour in light soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar. Stir well to coat.
5. Pour in the mushroom soaking water (or vegetable broth). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
6. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Cook for another 1-2 minutes until the sauce has thickened.
7. Serve hot with steamed white rice.

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