Ingredients
300 g fresh wheat gluten, 50 g cooked bamboo shoot, 25 g peas, 6 large water chestnuts.
Seasonings
500 g (about 1 lb) cooked vegetable oil (approximately 50 g will be used), 25 g wet starch, 25 g sugar, 25 g soy sauce, and 25 g vinegar.
Instructions
1. Peel the water chestnuts and cut the bamboo shoot into fingernail-sized cubes; cut the raw gluten into 2 cm (about 3/4 inch) squares.
Place a wok over medium-high heat and add vegetable oil. When the oil reaches about 60% hot (around 350°F/175°C), add the gluten and stir with a spatula. Deep-fry until it turns a light golden brown and puffs up, then drain in a colander or wire strainer.
3. In the same pan, add diced water chestnuts, diced bamboo shoots, and peas, along with 100 g (about 1/2 cup) of water, sugar, and soy sauce. Bring to a boil, then thicken with a mixture of wet starch and vinegar, stirring until smooth. Add the gluten, quickly toss, and serve immediately. This dish is sweet and sour with a glossy yellow sheen.