Exclusive Stir-Fried Wheat Gluten with Shredded Turnip
Torn wheat gluten is blanched, seared with soy sauce, then tossed with soaked dried kohlrabi shreds for a pleasantly chewy, salty sweet dish. Minimal ingredients deliver maximum texture in this quick Jiangnan style stir fry.
Instructions
- 1
Ingredients: dried shredded rutabaga, gluten.
- 2
Tear the gluten apart.
- 3
Soak the dried shredded rutabaga in clean water for 5 to 10 minutes.
- 4
Next, take out the soaked rutabaga shreds and drain the water.
- 5
Tear the gluten into pieces and blanch them in a pot of boiling water, then remove them.
- 6
Heat oil in a pan, then add the blanched gluten and an appropriate amount of soy sauce.
- 7
Add an appropriate amount of salt.
- 8
Season and stir-fry repeatedly.
- 9
Then, add the shredded rutabaga and stir-fry evenly to finish.
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Ingredients
Main Ingredients
- Dry shredded turnip60 g
- gluten135 g
Seasonings
- Soy sauceto taste
- Saltto taste