During the slow braising of this dish, the dark soy sauce, enriched by sugar, permeates the boiled gluten and dyes it red. The bamboo shoots give a contrasting texture to the spongy gluten and tender mushrooms. In keeping with the Buddhist tradition of vegetarian food, neither ginger, garlic, scallions, nor wine is used.

Ingredients:

20 small dried Chinese mushrooms, reconstituted in 2 cups boiling water
20 pieces boiled gluten
4 tablespoons peanut or corn oil
6 ounces (175 grams) canned bamboo shoots, thinly sliced
1⁄4 teaspoon salt
2 1⁄2 tablespoons thick soy sauce
1 teaspoon sugar
2 or 3 teaspoons sesame oil

Directions:

Drain and squeeze out excess water from the mushrooms but leave damp. Reserve the soaking liquid. Squeeze excess water from the boiled gluten.

Heat a wok over high heat until smoke rises. Add 2 tablespoons of the oil and swirl it around. Add the mushrooms, flip and turn with a wok scoop or metal spatula until very hot. Add another 1 tablespoon of oil and put in the bamboo shoots, continuing to fold and turn until very hot and fragrant. Add the remaining oil and the gluten. Stir to mix.

Pour in the mushroom water. Add the salt, soy sauce and sugar. Bring to a boil, then lower the heat. Cover and simmer for 30 minutes.

Turn up the heat and flip and turn the ingredients continuously to absorb the remaining liquid. This adds richness to the dish. Transfer to a warm serving dish. Sprinkle the sesame oil on top and serve hot.

Serves 4 with 3 other dishes