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Recipe from: Poh's Kitchen
Ingredients
500g plain flour
250ml water
3-4 knob of ginger, julienned
3 tbsp vegetable oil
1 litre oil to fry: gluten and soy bean sticks ( Sunflower or Vegetable)
150g Tofu puffs (fried tofu), sliced
90g Red Fu Yee (Fermented Bean curd)
6 leaves Chinese cabbage, chopped into 3cm wide bits
120g oyster mushrooms, sliced
150g canned champignons
100g canned grass mushrooms
100g fresh pearl mushrooms, separated
100g large mushrooms, sliced
35g dried shitake mushrooms, soaked in cold water (cut off stems)
2 tbsps soy sauce
7g Fat Choy (Black Moss or hair vegetable( from gobi dessert, quinghai plateau) ( soaked in water)
115g Gum Chum (Golden needles/ Tigerlily buds / Day Lily buds
40g fresh enoki mushrooms
50g glass vermiselli noodles, soaked
15g cloud ear mushrooms, soaked in warm water and reconstituted
note: I cooked two batches.
Method
1. For the mock meat: Knead flour and water into a smooth dough. Cover with plastic wrap, and rest for an hour. Fill a large bowl full of water and set a colander inside. Wash the dough in the colander until all starch has gone.
2. Towel dry the gluten dough. Break off small amounts and roll into balls-set aside to dry slightly otherwise they will splatter when dropped into the hot oil.
3. Deep fry each ball in hot oil until golden brown and puffed, turn occasionally and drain on the kitchen paper. Set aside. Fry soybean sticks quickly for five seconds unti they turn colour. Drain on the kitchen paper.
4. In a small saucepan, on low heat with half a cup of water cook the shitake mushrooms with a little soy sauce to taste.
5. In a fry pan, saute ginger until golden. Add the remaining ingredients including fried gluten balls, except the vermicelli and braise for 20 minutes on medium heat. Add vermicelli at the last minute. Balance with salt and sugar to taste.
Mock meat preparation:
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| this is the fun part. |
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| keep going, wash wash wash.. |
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| this is what you get in the end. |
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| next step, deep fry them |
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