Preserved Mustard Green Sauteed With Wheat Gluten In Mushroom Sauce
It would be great if it's cooked using homemade preserved mustard, also called sour mustard, but I understand not everyone have that handy or even want to make it so this recipe will instruct using store bought prepackaged (extremely sour) mustard.
Makes 4 servings
2. When the shallots start to brown, then add garlic. Stir contents around.
3. Turn up the fire to high. Add the gluten and stir fry.
4. Add the mushroom sauce, soy sauce, and sugar. Stir fry everything to coat evenly for a few minutes.
5. Add preserved mustard. Stir fry everything to coat evenly. Taste to adjust seasoning.
6. Turn the fire back down to medium. Stir again the flour-water mixture to blend them. Pour the mixture into wok. Stir fry it into sauce.
7. When the contents have thickened, turn off the fire.
8. Dish it out, drizzle some sesame seed oil over it and serve with steaming hot jasmine rice...enjoy!
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Makes 4 servings
Ingredients
- 1 whole preserved/sour mustard (some brands sell it by half a mustard per package...so buy 2 packages!)- soak and change the water every 30 minutes at least 6 times- it's necessary as the prepackaged variety is oh-so-salty! Drain, squeeze out the excess water, and roughly cut into strips
- 2 logs of wheat gluten- julienne
- 2 Thai chilies (optional)- crush or slice each in half; no need to bother seeding them
- 1 large shallot- peel then slice (any way you like)
- 3 cloves of garlic- mince
- 4 tbs mushroom sauce (the type that substitutes for oyster sauce, not soy sauce)
- 1 tbs light soy sauce
- 2.5 tbs brown sugar- preferably, but you can use white if you like
- 1 tbs flour (any kind you have: all-purpose, rice, tapioca,...)- mix with 2 tbs water
- drizzle of sesame seed oil
Instructions
1. In a wok or large skillet over medium fire, add about one tablespoon oil, Thai chilies (if using them), and shallots.2. When the shallots start to brown, then add garlic. Stir contents around.
3. Turn up the fire to high. Add the gluten and stir fry.
4. Add the mushroom sauce, soy sauce, and sugar. Stir fry everything to coat evenly for a few minutes.
6. Turn the fire back down to medium. Stir again the flour-water mixture to blend them. Pour the mixture into wok. Stir fry it into sauce.
7. When the contents have thickened, turn off the fire.
8. Dish it out, drizzle some sesame seed oil over it and serve with steaming hot jasmine rice...enjoy!
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