Chef John

555 RECIPES

30+ years of experience in the culinary industry

Chef John’s Cooking Class | Stir-Fry Gluten Balls With Mushrooms

PREMIUM

This delicious dish includes fried gluten balls and mushrooms. The balls soak up all the flavor from the seasoning and it's simply heavenly.

CUISINES: Chinese
LEVEL: EASY
SERVING: 3 People
TIME: 1 hr 30 min
COOKING TIME: 20 min
INGREDIENTS:
  • For the Gluten Ball
  • 2 oz. Fried gluten ball
  • 1 Qt Warm water (90°F/32°C)
  • Stir-fry the Fried Gluten Ball
  • 2 tbsp Olive oil
  • 4 oz. Fresh shiitake mushrooms
  • 3 oz. White mushroom
  • ¾ cup Chicken broth
  • 1 tbsp Mushroom oyster sauce
  • 1 tsp Light soy sauce
  • 1 tsp Sugar
  • 3 oz. Bokchoy
  • 2 tbsp Cornstarch slurry (1 to 2 ratio of cornstarch to water)
  • 1 tsp Sesame oil
DIRECTIONS:
Step 1
Step 1
Step 1
Cut the mushrooms into thick slices.
Step 2
Step 2
Step 2
Soak the gluten balls in warm water for 60 minutes to soften them. (Soak the gluten balls well in water, but can not be too long otherwise they will be deformed.)
Step 3
Step 3
Step 3
In a large flat cooking pan over medium heat, add oil and mushrooms slices, stir fry until fragrant.
Step 4
Step 4
Step 4
Then add chick broth, softened gluten balls, oyster sauce, light soy sauce, sugar, and bok choy, gently stir for about 1 minute until the gluten balls and bok choy are cooked.
Step 5
Step 5
Step 5
Then add the slurry, stir several times, and thicken until the gluten balls are well glazed. (Must use slurry to thicken the sauce otherwise, gluten balls will not be flavorful, the presentation is not good as well.)
Step 6
Step 6
Step 6
The final step is adding sesame oil to enrich the taste, stir several times. Enjoy!