Saturday, April 15, 2006

Teriyaki Veggie Chicken: A Chinese Vegetarian Recipe



Teriyaki Veggie Chicken





  • 1/2 box of gluten

  • 1 table spoon of vegetable oil

  • Some slices of ginger root

  • 2 gloves of garlic

  • 3 tbsp soy sauce

  • 2 tbsp plum sauce (or rock sugar or regular sugar)

  • 1 table spoon of rice wine (not necessary)

  • 1/3 cup of cold water

  • 1 teaspoon of white sesames




  1. Cook some cold water until boiling

  2. Let the gluten into the boiling water and cook for 1-2 minutes

  3. Take the gluten out and cut into less than 1-inch pieces

  4. Have vegetable oil in wok and put in garlic and ginger for 1 minute

  5. Now have gluten mini chops in the wok until both sides of gluten are light brown and slightly crispy

  6. Add in all the sauces (plum sauce or sugar and soy sauce and rice wine) and 1/3 cup of cold water, then keep stir-frying for 3 minutes until all the juice is absorbed

  7. Place it on the plate and have sesames on the top






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