Name: Hongshao Kaofu
Yield: Serves 6 with 3–4 Other Dishes
Cuisine: China
Ingredients: 45 ml (3 tbsp) mushroom soy sauce or thick or dark soy sauce; 25 g (1 oz) golden needles, reconstituted; 5 g (⅕ oz) cloud ears, reconstituted; 30 ml (2 tbsp) sesame oil; 15 ml (1 tbsp) sugar; 10 medium dried Chinese black mushrooms, reconstituted in 300 ml (10 fl oz/1½ cups) water; about 450 ml (15 fl oz/2 cups) vegetarian stock and mushroom soaking liquid together; 1.5 ml (¼ tsp) salt; vegetable oil for deep-frying; 5 ml (1 tsp) thin or light soy sauce; 1 portion steamed gluten (see step 7); 170 g (6 oz) drained canned bamboo shoots, rinsed and cut into wedges

Preparation info

Serves
6
with 3–4 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

This dish of red-braised steamed gluten or kaofu in Shanghaiese is a favourite of the Shanghai people, whether or not they keep a vegetarian diet. Characteristic of Shanghai food, it is rich and sweet, but it is also moreish. A vegetarian friend of mine from Shanghai, Sylvia Sung, showed me how to make this dish

Ingredients

1 portion steamed gluten (see step 7)
vegetable oil for deep-frying
170 g (

Method

Cut the steamed gluten into 22 pieces and squeeze out excess moisture from each piece. (If the steamed gluten has been frozen and defrosted, blanch the whole piece in boiling water for 20–40 seconds. Refresh in cold water, then cut into pieces and squeeze out excess moisture.)

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Hongshao Kaofu

Ingredients

Method

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