Kao Fu - Brasied wheat gluten and asian mushrooms


Vegetarian, Vegan, Dairy-free

Meal Type
Dinner
Cuisine
Chinese
Author
thewoksoflife.com
Serves
4
Preparation Time
1 hour
Cooking Time
1 hour

Ingredients

Dry Ingredients for Soaking

  • 2 pieces of dried wheat gluten/kao fu (about 5” x 5” each) Approximately 100g
  • 12 medium sized shiitake mushrooms, or equivalent
  • 1 small handful of dried wood ear mushrooms (or natural snow fungus) (1/2 cup)
  • 1 small handful of dried lily-flower, soaked in warm water until soft (1/2 cup)

Cooking Additions

  • 2-3 tablespoons neutral flavoured oil
  • 3 slices ginger or a generous Tablespoon of minced
  • ¼ cup raw or blanched unsalted peanuts, shelled and skins removed

Sauce - Braising Liquid

  • 3 tablespoons Shaoxing wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 3 teaspoons sugar
  • 3 cups water

Instructions

Preparation

  1. Soak all dry ingredients in warm water for at least an hour and drain before cooking.

Cooking

  1. Once everything is soft is soft, rinse it under running water.
  2. If using slices of wheat gluten, cut each piece into 1-inch by 1-inch squares. (I have only found the pre-cubed variety in Australia)
  3. Rinse the shiitake, wood ears/ snow fungus, and lily flower. Drain and set aside. (cut the lily flower stems in half for a more uniform size and ease of consumption)
  4. Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds.
  5. Add the wheat gluten, and cook until slightly browned, about 2 minutes.
  6. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well.
  7. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.
  8. Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking.
  9. Serve warm or cold (this is usually served as a cold dish).

Notes

  • This recipe is really for a side dish, great hot or cold, so do not be afraid to make more and have fridge cold leftovers in summer.
  • Personal preferences; my husband fails to appreciate wood ear mushrooms... but is in love with snow fungus when i substituted it, its like a sauce sponge.
  • For ease of consumption we tend to cut the lily flowers in half so their size matches with the other ingredients, making them easier to spoon.
  • We serve this over rice for two greedy people, but it would be great nutritionally to have it as a side with some steamed greens in oyster sauce...