Hong Shao (roasted gluten with black fungus)

IMG_20170219_120420.jpg

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)

Ingredients
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

Method
The night before…

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

IMG_20170219_120836.jpg
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

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s