I cooked this vegetarian dish yesterday as our household observed a vegetarian diet on Wesak Day. The deepfried gluten puffs is one of my favourites whenever we have vegetarian food. On its own, they're quite bland but once cooked with some sauce, they are very tasty as they're very absorbent.
- 100 gm gluten puffs (Tau kan pok)
- 150 gm broccoli cut to florets
- 1 Tbsp wolfberries, rinsed and drained
- 3 small pieces Tong Quai (Angelica Sinensis)
- A few pieces of young ginger, sliced
- 2 cups water
- 3/4 Tbsp oyster sauce
- 1/2 tsp each of : salt and light soya sauce
- 3/4 tsp sugar or to taste
- 1 tsp cornflour + 2 tsp water to thicken
- Blanch the fried gluten puffs in some hot water to get rid of the oil, drain and set aside.
- Saute the ginger slices with a bit of oil, add in the water, sauces, salt, sugar. Add in the tong quai and let it simmer for a while.
- Add in the drained gluten puffs, simmer.
- Toss in the broccoli, fry for a while, then add in the wolfberries.
- Fine tune to taste and add in the cornflour mixture to thicken.
- Dish out on plate to serve.
I'm submitting this post to Muhibbah Malaysian Monday. Do check it out 'Here'.