Braised “Pork” with Black Mushrooms


Preparation info

  • Makes


    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

Here, gluten in its role as a meat substitute is cut into rough-edged scallops. Use the rough-surfaced gluten that has been prefried for this recipe, rather than smooth gluten cakes. The slices are deep-fried until golden brown and then braised with stock and vegetables to enhance their texture and flavor.


  • 5 cups peanut oil
  • 10 ounces gluten, cut into ½-inch-thick slices
  • ½-


Heat a wok over high heat for 1 minute. Add the peanut oil and heat to 350°F on a deep-frying thermometer. Add half of the gluten slices and deep-fry, turning them to prevent sticking, for 2 minutes, or until they are golden brown. Remove with a Chinese strainer and drain over a bowl. Repeat with the remaining gluten slices. Reserve.

Pour off all but 2<