Adapted from:
Ingredients
- 600 grams fresh gluten
- 1 stalk lemograss
- 4 T light soy sauce
- 2 T dark soy sauce
- 1 T ketchup
- 4 T Sugar
- 2 T Vegetarian Oyster Sauce
- 1 t salt
- 1 t pepper
- 1 t 5 spice powder
- 2 T Vegatarian Hoisin sauce
- A few drops of red food coloring
Instructions
- Cut the gluten into 3 strips
- Twist and knot the gluten. This helps the protein strands form long and better mimic meat fibers.
- Boil/simmer for ~20 minutes over medium heat with a stalk of lemongrass in the water. Low/medium heat is necessary to make smooth gluten. It is done cooking when it floats. The lemongrass helps counter the wheat gluten smell in the finished product.
- Remove from the water and let it cool before you untie the knots.
- While it is cooling mix the marinade
- Toss the gluten in the marinade and let rest for 30 minutes
- Deep fry the marinaded gluten in 2 cups of oil until lightly brown. ~5 minutes
- Drain the oil
- Add the marinade to the pan. Use a bit of water to get all of the marinade from the bowl
- Put the gluten back in the pan and cook on low until the sauce has thickened