Chinese cuisine

Easy

Mushrooms and Fried Gluten Balls in a Clay Pot

Get inspired to prepare meatless Chinese dishes at home from Chef John! This Mushrooms and Fried Gluten Balls recipe is easy to make and ready on the table in just 25 minutes or less.

Chef John Zhang

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Mushrooms and Fried Gluten Balls in a Clay Pot

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Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

7 oz. Fried Gluten Balls
3 oz. Bamboo shoots, sliced
2 oz. White button mushroom, sliced
2 oz. Shiitake mushrooms, chopped
1.5 tbsp. Chef Made Green Onion Oil (See "Chef John's Signature Oils" Video)
1 oz. Carrot, sliced
1 tbsp. Shaoxing wine
300 ml Water
3 oz. Baby Bok Choy, cut into half pieces
0.5 tbsp. Oyster sauce
0.5 tbsp. Soy sauce
1 tbsp. Sugar
1 tbsp. Water and Corn Starch Slurry
0.5 tbsp. Sesame oil

Directions:

Step 1

Soak the fried gluten balls for 2 hours.

Step 2

Slice bamboo shoots, white button mushroom, and carrots. Chop shiitake mushroom. Cut the bok choy.

Step 3

In a cooking pot, bring 2 to 3 cups of water to a boil, and add softened fried gluten balls, bamboo shoots, shiitakes, and bok choy. Then remove them from boiling water. Quickly rinse with cold water.

Step 4

In a wok over high heat, add Chef Made Green Onion Oil (see "Chef John's Signature Oils" video), sliced white button mushroom, sliced carrots, Shaoxing wine, water, oyster sauce, soy sauce, and sugar.

Step 5

Add fried gluten balls, bamboo shoots, shiitakes, bok choy, slurry to thicken, and sesame oil. Stir fry several time to mix completely. Serve in a clay pot.

Final Notes

Fried balls of wheat gluten have a smooth surface and a crispy texture and are very lightweight. It is made by washing wheat flour dough with water until all the starch granules have been removed and fried. Fried gluten balls can be found In any Chinese market, or made by yourself following this recipe (See "Fried Gluten Balls" Video).