3 Cups Mock Pork

A vegan version of the popular Taiwanese dish 3 Cup Chicken 三杯雞 (san bei ji) using gluten rolls instead of chicken or squid, which is highly reccommended by one of my Taiwanese friend.

One can literally use equal porportions of soy sauce, sesame seed oil, and rice wine, but that may be too much oil and/or rice wine for some people, myself included. I prefer to cut down the two latter ingredients.


Ingredients

• 4 gluten rolls- firm, smooth, and chewy texture- sliced or cubed
• 1 packed cup of fresh Thai or holy basils- roughly chopped
• 4 garlic cloves- minced
• 1/2 cup soy sauce- Chinese brewed brand
• 1/3 cup sesame seed oil
• 1/3 cup rice wine
• 3 tbs sugar
• 1 tbs chili peppers (optional), chopped or sliced- Thai bird or long red
• Vegetable oil
• 1 tbs toasted white sesame seeds

Directions

1.  In wok or large pan, heat up oil over high flame.
2.  Add some oil and chili peppers. When it sizzles, add minced garlic.
3.  Add sliced glutens and quickly stir fry.
4.  Add soy sauce, 1/4 cup of the sesame seed oil, rice wine, and sugar. Stir to mix well and coat evenly.
5.  Turn fire down to medium and cook till sauce reduces about 75% and thickens.
6.  Add basils and give a quick stir.
7.  Add the rest of the sesame seed oil. Turn off fire.
8.  Plate and sprinkle toasted sesame seeds over. Serve with rice.

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