Sixi roasted bran recipe

Four-Ji Braised Wheat Gluten: A Culinary Guide

Four-Ji Braised Wheat Gluten (四喜烤麸) is a beloved Shanghai vegetarian dish, celebrated for its rich, savory-sweet flavor and chewy texture. Here’s a simple guide to crafting this classic:

Ingredients:

- 200g wheat gluten (烤麸), soaked until soft and squeezed dry

- 50g shiitake mushrooms (soaked and diced)

- 50g bamboo shoots (julienned)

- 50g black fungus (soaked and sliced)

- 3 tbsp soy sauce

- 1 tbsp dark soy sauce (for color)

- 1 tbsp sugar

- 1 tbsp Shaoxing wine

- 1 tsp sesame oil

- Oil for stir-frying

- Ginger, garlic, and spring onions (for aroma)

Steps:

1. Prep: Soak wheat gluten, mushrooms, and black fungus until tender. Squeeze excess water from gluten and slice into bite-sized pieces.

2. Stir-fry: Heat oil in a wok. Sauté ginger, garlic, and spring onions until fragrant. Add gluten, mushrooms, bamboo shoots, and black fungus; stir-fry for 2 minutes.

3. Season: Pour in soy sauces, Shaoxing wine, and sugar. Add 1 cup water, bring to a boil, then simmer on low heat for 15–20 minutes until the liquid reduces and the gluten absorbs the flavors.

4. Finish: Drizzle with sesame oil, adjust seasoning, and serve hot.

Key Tip: For a deeper flavor, marinate the gluten in soy sauce for 30 minutes before cooking. This dish pairs perfectly with steamed rice, offering a harmonious blend of textures and tastes that epitomizes Chinese vegetarian cuisine.