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6
ServingsEasy
Published 2009
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.
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