Stewed wheat gluten with mixed vegetables in Marinade Sauce

Cooking Step

1. Tear the wheat gluten by hand into bite size pieces and blanch for 2 minutes, drain and set aside.

2. Remove the skin of the bamboo shoot and cut off the hard end then slice the remaining tender part of the bamboo shoot.

3. Add edamame to a pot of boiling water and cook for 15 minutes, drain and pop the beans out from the shells. Discard the shells.

4. Remove the stem of the mushroom and slice into pieces.

5. Heat oil, stir fry the ginger slices until fragrant, add mushroom and wheat gluten and stir fry for a few seconds.

6. Add Pun Chun marinade sauce, water and bamboo shoot then bring to a boil. Cook over medium low heat for 15 – 20 minutes until the mushroom becomes tender. Mix in the edamame and serve.