Marinated Wheat Gluten with Mushroom & Vegetables

紅燜烤麩

Ingredients 材料：

1. Gluten dough, ½ lb; dried black mushrooms, small amount 烤麩半磅，冬菇 適量
2. Dried daylily flower, edamame beans, sliced carrots, small amount 金針、毛豆、胡蘿蔔片 各少許
3. Ginger root, 2 slices 生薑 2片

Seasoning 調味料：

Water, 1 cup; star anise, 1 piece   水1杯，八角1粒
Soya sauce, sugar, oil and sesame oil, 1 tablespoon each; salt, 1 teaspoon   醬油、糖、油及麻油各1湯匙，鹽1茶匙

Cooking Method 做法：

1. Cut gluten dough into pieces and rinse twice in warm water. Squeeze dry.  Wash and soak dried black mushrooms and dried daylily flower in warm water until soft; remove stems of black mushrooms.
   將烤麩切成小塊，放入溫水中清洗二次，取出擠乾水份。冬菇泡軟洗淨去蒂，金針泡軟備用。
2. Pour 1 tablespoon oil to a heated wok. Stir-fry ginger root slices, star anise and black mushrooms, then add seasoning.  Add gluten dough, dried daylily flower, edamame beans, carrot slices and simmer until sauce thickens.  Turn to high heat until sauce completely evaporates.  Sprinkle on sesame oil and serve.
   鍋熱入油1湯匙爆香薑片、八角和冬菇，續入調味料，隨即入烤麩及金針、毛豆、胡蘿蔔片，以小火燜至汁濃，轉旺火翻炒，收乾湯汁，淋上麻油起鍋即可。