Red Braised Wheat Gluten Kao Fu 紅燒烤麩
We made homemade wheat gluten kao fu and then cooked up the classic Shanghainese Red Braised Wheat Gluten Kao Fu 紅燒烤麩, a simple yet yummilicious vegetarian dish of soy sauce braised kao fu wheat gluten, mushrooms, bamboo and wood ears. Tis so satisfying to your tastebuds and filling to your tummy!
- Prep time
- 5 min
- Cook time
- 32 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 pieces wheat gluten kao fu 烤麩
- 12 small dried chinese shiitake mushrooms 冬菇
- 8 pieces cloud ears 雲耳
- 1 handful dried lily buds 黄花菜
- 1/2 cup sliced bamboo shoots 冬筍
- 4 tbsp oil
- 1 1/2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp Shao Hsing rice wine
- 1 tsp sugar
- 3/4 cup mushroom soaking water, reserved from soaking of dried mushrooms
- 1 tbsp sesame oil
Instructions
- 1
Soak the dried mushrooms in hot water for 1-2 hours. Slice off the stems, reserving the soaking liquid. If mushrooms are quite large then slice into halves or quarters, whatever is bite sized.
- 2
Soak cloud ears in warm water for 15 mins. Trim the woody stem and cut into bite sized pieces.
- 3
Soak dried lily bulbs in warm water for 30 mins. Trim off the woody ends.
- 4
Slice the bamboo shoots lengthwise into strips 1/8 inch thick.
- 5
Heat wok over medium high heat. Add 1 tbsp oil.
- 6
Add in the bamboo shoots and stir fry for 1 min to extract water. Remove bamboo shoots from wok.
- 7
Add 3 tbsp oil to hot wok, then the wheat gluten kao fu, mushrooms, cloud ears and lily buds. Stir fry 1 minute, then add in the bamboo shoots.
- 8
Lower heat and add in the dark and light soy sauce, rice wine, sugar and the reserved mushroom soaking liquid, cover and simmer for 30 mins. Be sure to have some hot water at hand to add to the pot if the level of the braising liquid reduces too low. You should have a scant half inch of braising liquid left as the end of cooking.
- 9
Turn off heat, add sesame oil, stir and remove to serving plate.