Hong Shao (roasted gluten with black fungus)


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
vegetable oil
salt to taste

The night before…

Soak both the gluten and fungus overnight in plenty of water.

Roasted gluten and black fungus in it’s pre-soaked state

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



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