This dish makes a great addition to any vegan bento box as it’s easy to prepare and is traditionally served cold or at room temperature. Serve it up with a side of rice and some baked tofu and you have yourself a delicious and unique vegan lunch.
Serves 6 (side servings)
1 pack roasted gluten (appoximately 200g)
1 handful black fungus
2 spring onion stalks chopped into 1 inch pieces
4 tbsp dark soy sauce
2 tbsp light soy sauce
10 tbsp sugar
salt to taste
The night before…
Soak both the gluten and fungus overnight in plenty of water.
The next day…
- Rinse both the gluten and fungus thoroughly. Remove any hard stalks from the fungus.
- Chop the spring onion and slice up the fungus into smaller pieces more suited to eating.
- Combine both soy sauces and sugar in a bowl so it is ready to go.
- Heat enough oil to cover the bottom of a heavy based frying pan or saucepan on high.
- Toss spring onions in hot oil for 10 seconds, stirring constantly.
- Add in the gluten and the fungus, keep stirring continuously to get everything covered in that oil.
- Pour over the soy mixture stirring to coat everything.
- Now add enough water to barely cover the gluten and fungus.
- Turn down the heat to a simmer and cover.
- Occasionally give the mixture a stir to ensure even cooking.
- When the mushrooms are tender (approximately 40 minutes) remove the lid and reduce the liquid until it is a thick sauce.
Serve as a cold side dish with rice.
© Kat’s Savage Kitchen 2017