Chicken Sauce Stir-Fried Vegetables with Gluten
Notes
Ingredients:
- 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
- Clean and halve the bok choy hearts.
- Poke holes in the gluten with chopsticks and soak in warm water until soft.
- Squeeze the softened gluten to remove excess water.
- Boil water with salt, chicken sauce, and oil, then blanch the bok choy for about 2 minutes and set aside.
- Heat oil in a wok and sauté green onions and garlic until fragrant.
- Add the softened gluten and stir-fry briefly.
- Pour Shaoxing wine, soy sauce, oyster sauce, and sugar around the edges of the wok.
- Stir-fry everything evenly, then add the blanched bok choy.
- Mix well, cover, and cook for about a minute, then thicken with water starch.
- Drizzle with a little sesame oil before serving. Serve hot for the best taste.
- 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.