📝 About This Recipe
Originally a staple for Buddhist monks, this classic temple dish is a vibrant celebration of textures and umami flavors. This version elevates the humble wheat gluten (seitan) to center stage, braising it alongside earthy mushrooms and crisp vegetables in a rich, ginger-scented sauce. It is a deeply satisfying, plant-based masterpiece that proves vegetarian cooking can be incredibly robust and complex.
🥗 Ingredients
The Proteins
- 2 cups Fried Wheat Gluten (Seitan Puffs) (halved if large)
- 1/2 block Firm Tofu (pressed and sliced into 1-inch cubes)
The Earthy Aromatics
- 6-8 pieces Dried Shiitake Mushrooms (soaked in hot water for 30 mins, stems removed)
- 1/4 cup Wood Ear Mushrooms (dried, rehydrated and sliced)
- 1 inch piece Fresh Ginger (peeled and thinly sliced into matchsticks)
- 15 pieces Lily Buds (dried, soaked and ends trimmed)
Vegetables & Crunch
- 4 cups Napa Cabbage (roughly chopped into 2-inch pieces)
- 1 medium Carrot (peeled and sliced into decorative coins)
- 1 cup Snow Peas (trimmed)
- 1/2 cup Bamboo Shoots (canned, sliced)
- 1 bundle Mung Bean Thread Noodles (soaked in warm water until soft)
The Braising Liquid
- 1 cup Mushroom Soaking Liquid (strained to remove grit)
- 2 tablespoons Vegetarian Oyster Sauce (mushroom-based)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 tablespoon Shaoxing Rice Wine (substitute with dry sherry if needed)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Cornstarch (mixed with 1 tbsp water for a slurry)
👨🍳 Instructions
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1
Begin by rehydrating your dried ingredients: soak the shiitake mushrooms, wood ears, lily buds, and bean thread noodles in separate bowls of warm water for at least 30 minutes.
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2
Once the shiitake mushrooms are soft, squeeze out the excess water, remove the tough stems, and slice the caps in half. Reserve 1 cup of the soaking liquid, passing it through a fine-mesh sieve.
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3
Prepare the wheat gluten puffs by blanching them in boiling water for 2 minutes to remove excess oil. Drain, squeeze gently to remove water, and set aside.
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4
In a small bowl, whisk together the mushroom soaking liquid, vegetarian oyster sauce, light soy sauce, dark soy sauce, and Shaoxing wine to create your savory braising base.
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5
Heat 2 tablespoons of neutral oil in a large wok or deep skillet over medium-high heat. Add the ginger matchsticks and stir-fry for 30 seconds until fragrant.
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6
Add the shiitake mushrooms, wood ears, and bamboo shoots to the wok. Stir-fry for 2-3 minutes to develop their earthy aroma.
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7
Toss in the carrots and the firm parts of the napa cabbage. Stir-fry for another 2 minutes until the cabbage begins to wilt slightly.
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8
Add the wheat gluten puffs, tofu cubes, and lily buds. Pour the prepared braising liquid over the mixture and stir gently to combine.
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9
Lower the heat to medium-low, cover the wok, and let the mixture simmer for 8-10 minutes. This allows the wheat gluten to soak up the sauce like a sponge.
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10
Uncover the wok and add the leafy parts of the napa cabbage and the snow peas. Cook for 2 minutes until the peas are bright green and crisp-tender.
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11
Stir in the soaked bean thread noodles (cut them with scissors first if they are too long) and cook for 1 minute until they turn translucent and absorb the remaining liquid.
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12
Give the cornstarch slurry a quick stir and pour it into the center of the wok. Stir constantly for 30 seconds until the sauce thickens into a glossy glaze.
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13
Turn off the heat and drizzle with the toasted sesame oil for a final aromatic finish. Serve immediately in a large communal bowl.
💡 Chef's Tips
Do not skip blanching the fried wheat gluten puffs; it removes the 'fried' oil taste and helps them absorb the sauce better. Always strain your mushroom soaking liquid through a coffee filter or fine sieve to ensure no grit ends up in your final dish. If you can't find lily buds, you can omit them, but they add a unique floral note and authentic texture. For the best visual appeal, slice your carrots into flower shapes by carving small grooves down the length of the carrot before slicing. Be careful not to overcook the bean thread noodles, as they can become mushy if left in the heat for too long.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fluffy jasmine rice or brown rice. Pair with a pot of hot Jasmine or Oolong tea to cleanse the palate between bites. If you enjoy heat, serve with a side of crispy chili oil or Sambal Oelek. This dish is traditionally served as part of a larger multi-course Chinese meal, but it is hearty enough to stand alone as a main. Leftovers are wonderful the next day as the flavors continue to meld in the fridge.