vegetarian mix

Vegetarian Mixed Vegetables with Wheat Gluten! What a title! What I meant to say is that this dish is suitable for vegetarians and that it consists of mixed vegetables like carrots, broccoli, shiitake mushrooms and with the star attraction – wheat gluten or meen kan. You would have read about the ridiculously simple recipe on how to make wheat gluten in the previous post and this recipe is one where you can put your fried wheat gluten to the ultimate test of deliciousness.

You can add or substitute the choice of vegetables above with other vegetables like baby corn, straw mushrooms, button mushrooms, cauliflower and the like. The creativity is up to you really. A note for non-vegetarians – most, if not all vegetarians do not include garlic in their cooking. Shallots are used instead. So, where shallots are mentioned, you can substitute it with garlic. And yes, where oyster-flavoured vegetarian sauce is mentioned, you can use the real oyster sauce instead if you are non-vegetarian. In the picture above, the dish was cooked with garlic.

This is the recipe for Vegetarian Mixed Vegetables with Wheat Gluten

 

Ingredients

  • 100 grammes broccoli (cut into florets, remove skin from stem and cut stem into smaller pieces for easy cooking)
  • 1 medium sized carrot (sliced)
  • 5 pieces shiitake mushrooms (remove stem and cut into half)
  • About 10 to 20 pieces fried wheat gluten
  • 3 shallots (sliced thinly) or 4 cloves garlic (chopped finely)
  • corn starch (mix 1 tablespoon corn flour with 200 ml water)
  • 250 ml hot water
  • 2 tablespoons palm or peanut oil

 

Seasoning

  • 1 tablespoon oyster-flavoured vegetarian sauce
  • 2 teaspoons light soya sauce
  • a pinch of MSG (optional)
  • salt to taste
  • a few dashes of white pepper powder
  • 2 teaspoons chinese white wine (for non-vegetarian)

 

Method

Heat oil in wok. Fry shallots till golden brown. Remove fried shallots while leaving the oil behind. Add mushrooms and stir fry for 2 minutes on medium heat.

Increase heat to high, add carrots and broccoli stems and continue to stir fry whilst adding seasoning and hot water. Cover with lid and allow to cook for 1 minute. Add fried wheat gluten, stir well and cover with lid again for another 2 minutes. Occasionally check to make sure dish does not dry up – add more hot water (little by little) if necessary. Add broccoli florets, stir well and cover lid again for another minute or two or until broccoli florets are cooked to your desired softness.

Add corn starch to thicken sauce to your preference before dishing up. Garnish with fried shallots.


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Comments

  1. 1
    PlatinumGirl
    August 30th, 2007 at 11:44 am

    Wooo, this dish looks very appetizing la.

    Slurrrrp !

  2. 2
    tigerfish
    August 30th, 2007 at 12:31 pm

    For a moment, I thought you turned vegetarian but it can’t be since you are in Pork Lovers Club đŸ˜›
    The vegetarian oyster sauce can’t beat the real oyster sauce, I heard.

  3. 3
    pablopabla
    August 30th, 2007 at 4:31 pm

    Platinumgirl : It is good tasting. I finished the whole plate đŸ˜€

    Tigerfish : Whoa! No way! I love meat so much that I ain’t considering going vegetarian. LOL! Oh yes, personally I think oyster sauce still tastes better than the vegetarian wanna be.

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