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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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: 30-minute, mushrooms
Servings: 3 people
Author: woonheng

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.