Chinese Oyster Sauce Gluten Puffs
Delectable gluten puffs smothered in a delicious and mouthwatering savoury oyster sauce, this Chinese oyster sauce gluten puffs recipe is going to be a big hit with vegetarians and non-vegetarians alike!
Equipment
- 1 Wok
Ingredients
Non-vegetarian version
- 100 g store-bought fried gluten
- 1/2 tsp dark soy sauce
- 1/2 tsp five spice powder
- 1-1.5 Tbsp oyster sauce Lee Kum Kee Brand
- 1/2 Tbsp light soy sauce
- 1 Tbsp white granulated sugar
- 1 tsp white pepper
- 1 cup chicken broth
- 1/4 tsp chili powder
Vegetarian version
- 100 g store-bought fried gluten
- 1/2 tsp dark soy sauce
- 1/2 tsp five spice powder
- 3 Tbsp vegetarian oyster sauce
- 1-1.5 Tbsp light soy sauce
- 2.5 Tbsp white granulated sugar
- 1 tsp white pepper
- 1 cup water
- 1/4 tsp chili powder
Instructions
- Start by blanching the gluten puffs in a pot of hot water for around 1-2 minutes to get rid of the smell and taste of the oil. It also releases some of the fat trapped inside of the gluten puffs. As you blanch the gluten puffs, they will become soft and shrink in size. Use a ladle to press down on the gluten to further release any excess oil that is inside of the gluten puffs.
- Then immediately drain the gluten puffs and rinse it over cold water to further get rid of some of the oil.
- Now turn off the tap and gently squeeze out all of the water that was soaked up in the gluten puffs but don’t be too rough when squeezing it otherwise the gluten puffs will tear and break apart.
- Once all of the liquid has been squeezed out, allow the gluten puffs to cool down on a strainer and set it aside.
- Now heat up the wok on medium-low heat.
- While the wok is heating up, prepare your sauce.
- In a bowl, add in your oyster sauce or vegetarian oyster sauce, along with sugar, light and dark soy sauce, five spice powder, white pepper along with either water or chicken broth if you’re making the non-vegetarian version.
- Mix everything well together and set it aside.
- When you see smoke coming out of the wok and it’s hot enough, add in your sauce.
- Mix the sauce well in the wok for about a minute then add in your gluten.
- Mix everything well together again and then allow the sauce to reduce in the wok while constantly mixing the gluten with the sauce by scooping under the gluten and bringing it back on top.
- Repeat this until the sauce has thickened and there’s about an inch or so of sauce on the edges of the gluten.
- Turn off the stove and transfer everything to a bowl or plate and serve with rice.