Easy 30-minute Shiitake Mushroom with Gluten Ball
Are you looking for a quick and delicious mushroom dish? This easy 30-minute Shiitake Mushroom with Gluten ball is a great meal to make when you are in a time crunch. Give this recipe a try and serve it warm with a bowl of rice.
Servings: 3 people
Ingredients
- 12 caps dried Shiitake mushrooms soaked in water until soft
- 50 g fried gluten balls
- 1 cup mushrooms water or veggie stock
- 4 stalks green onions or chopped cilantro
- 300 g green bamboo shoots sliced
- 5 slices ginger
Seasoning
- ½ tablespoon dark soy sauce
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- 1 teaspoon sugar
Instructions
- Prepare the mushrooms: Soak dried mushrooms in water until soft. To speed up this process, soak them in hot water for about 30 minutes.
- Remove the stems with a pair of scissors. Save the stem for soups and reserve the mushrooms water for later.
- Place gluten balls in a bowl and or hot water to cover the balls. Using a pair of tongs, dip the balls into the hot water to soften them. Once the gluten balls start to wrinkle, squeeze out the water and set them aside.
- Heat a large wok and add 2 tablespoons of oil.
- Sauté ginger until aromatic, then continue to cook mushrooms until fragrant. Add the sliced fresh bamboo shoots, gluten balls, toss everything until well-combined.
- Season with dark soy sauce, soy sauce, vegan oyster sauce, and sugar.
- Then, add the mushrooms water and bring it to a boil. Once the water has been absorbed, fold in the scallions or cilantro and turn off the heat.
- Serve warm with rice.
Video
Notes
- For a homemade vegan oyster sauce, please use this recipe.