Stewed Wheat Glutens with Brown Sauce

Name: Stewed Wheat Glutens with Brown Sauce (Hung shao k’ao fu)
Cuisine: Chinese
Ingredients: 1 bamboo shoot; 30 pieces dried lily flowers; 8 pieces steamed wheat glutens; 4 pieces pressed bean curd; 4 tablespoon soy sauce; 2 slices ginger; 6 pieces dried black mushrooms; ½ carrot; 6 cups oil; 1 tablespoon sesame oil; 1-½ tablespoon sugar

Hung shao k’ao fu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 pieces steamed wheat glutens
4 pieces pressed bean curd
1

Asia
Taiwan
Vegan

Method

Tear each wheat gluten into small pieces, and deep-fry in oil until golden brown.
Slice bean curd into a triangle. Slice bamboo shoot, carrot, and soaked lily flowers (two flowers to a bunch). Remove stems from soaked mushrooms and cut into 2 or 3 pieces.
Saute ginger in 4 tablespoons oil. Add mushrooms, bamboo shoots, carrots, bean curd, lily flowers