Champignons shiitake aux boulettes de gluten, faciles en 30 minutes

Ingrédients

• 12 caps dried Shiitake mushrooms (soaked in water until soft)
• 50 g fried gluten balls
• 1 cup mushrooms water or veggie stock
• 4 stalks green onions or chopped cilantro
• 300 g green bamboo shoots (sliced)
• 5 slices ginger
• 1/2 tablespoon dark soy sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon oyster sauce
• 1 teaspoon sugar

Préparation

1. 1

   Prepare the mushrooms: Soak dried mushrooms in water until soft. To speed up this process, soak them in hot water for about 30 minutes.

2. 2

   Remove the stems with a pair of scissors. Save the stem for soups and reserve the mushrooms water for later.

3. 3

   Place gluten balls in a bowl and or hot water to cover the balls. Using a pair of tongs, dip the balls into the hot water to soften them. Once the gluten balls start to wrinkle, squeeze out the water and set them aside.

4. 4

   Heat a large wok and add 2 tablespoons of oil.

5. 5

   Sauté ginger until aromatic, then continue to cook mushrooms until fragrant. Add the sliced fresh bamboo shoots, gluten balls, toss everything until well-combined.

6. 6

   Season with dark soy sauce, soy sauce, vegan oyster sauce, and sugar.

7. 7

   Then, add the mushrooms water and bring it to a boil. Once the water has been absorbed, fold in the scallions or cilantro and turn off the heat.

8. 8

   Serve warm with rice.