Name: Braised “Pork” with Black Mushrooms ( )
Yield: Makes 6 Servings
Cuisine: China
Ingredients: ½-inch-thick slice ginger, peeled and lightly smashed; 4 scallions, cut crosswise into 1-inch pieces; 1 tablespoon double dark soy sauce; 5 cups peanut oil; 2 carrots, peeled, halved lengthwise, and cut into ¼-inch-thick half-moons (1 cup); 2½ cups Vegetable Stock; 1½ teaspoons sugar; 10 ounces gluten, cut into ½-inch-thick slices; 2 tablespoons Shaoxing wine; 30 Steamed Black Mushrooms; ¼ teaspoon salt; 1 ⅓ cups cut-up bamboo shoots (1 inch square by ½ inch thick)

Preparation info

Makes
6
Servings

Difficulty
Easy

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.

Ingredients

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

Method

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<