Ingredients

The following ingredients have 3 Servings
  • 2 pieces dried wheat gluten/kao fu ((about 5” x 5” each: Soak in warm water until soft))
  • 12 dried shiitake mushrooms ((soaked in warm water until soft))
  • 1/2 cup dried wood ear mushrooms ((soaked in warm water until soft))
  • 1/2 cup dried lily-flower ((soaked in warm water until soft))
  • 3 tablespoons oil
  • 3 slices ginger
  • ¼ cup raw or roasted unsalted peanuts ((shelled and skins removed))
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 3 teaspoons sugar
  • 3 cups water

Instruction

  • Once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares. Rinse the mushrooms, wood ears, and lily flower. Drain and set aside.
  • Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.
  • Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).