How to Make Delicious Chicken Sauce Stir-Fried Vegetables with Gluten?

Q: Can I substitute other vegetables in this recipe?
A: Yes, you can substitute other leafy greens for the bok choy hearts.

Q: Is it necessary to soak the gluten in warm water?
A: Yes, soaking gluten in warm water softens it and enhances the texture for stir-frying.

Q: Can I make this dish without chicken sauce?
A: While chicken sauce adds a unique flavor, you can use a vegetarian alternative or adjust the seasoning with more soy sauce and oyster sauce.

Chicken Sauce Stir-Fried Vegetables with Gluten


  • Bok Choy Hearts: 250g
  • Wuxi Gluten: 10 pieces
  • Shaoxing Wine: 1 tablespoon
  • Soy Sauce: 1 tablespoon
  • Chicken Sauce: 1 squeeze
  • Oyster Sauce: To taste
  • Sugar: 1 tablespoon
  • Cooking Oil: 2 tablespoons
  • Garlic Slices: To taste
  • Chopped Green Onion: To taste
  • Water Starch: 2 tablespoons
  • Sesame Oil: To taste
  1. Clean and halve the bok choy hearts.
  2. Poke holes in the gluten with chopsticks and soak in warm water until soft.
  3. Squeeze the softened gluten to remove excess water.
  4. Boil water with salt, chicken sauce, and oil, then blanch the bok choy for about 2 minutes and set aside.
  5. Heat oil in a wok and sauté green onions and garlic until fragrant.
  6. Add the softened gluten and stir-fry briefly.
  7. Pour Shaoxing wine, soy sauce, oyster sauce, and sugar around the edges of the wok.
  8. Stir-fry everything evenly, then add the blanched bok choy.
  9. Mix well, cover, and cook for about a minute, then thicken with water starch.
  10. Drizzle with a little sesame oil before serving. Serve hot for the best taste.
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  • Rich in protein from the gluten and vitamins from the bok choy.
  • Low in calories, making it a healthy choice for a balanced diet.
  • Contains essential nutrients like iron and calcium.