Preparation time: 20 minutes
Recipe: Dallas Center, USA
3 fresh wheat gluten sausages (300g or 10oz.)
1 Tablespoon vegetarian stir-fry sauce
2 Tablespoons Kim Lan soy paste
½ teaspoon mushroom seasoning
1 teaspoon granulated sugar
½ teaspoon salt
½ cup canola oil
4 Tablespoons minced lemongrass
1 – 3 Tablespoons spring water
1 teaspoon minced chili pepper (more if prefer hot)
1 tomato, sliced
1 Tablespoon crushed roasted peanuts
Put canola oil in a hot pan. Deep fry fresh gluten sausage until partially golden to have it firm. Cut in bite-size chunks.
Marinate fried gluten sausages with vegetarian stir-fry sauce, Kim Lan soy paste, mushroom seasoning, sugar, and salt about 5 – 10 minutes.
Place a pan on heat, add 1 Tablespoon canola oil and fry minced lemongrass until golden. Then add marinated gluten mixture and stir well. Season to taste. If it is too dry, add some water. Add minced chili peppers and stir well. Remove from heat.
Arrange sliced tomato around a plate. Put “Gluten Sausage In Lemongrass and Chili” in the middle, and sprinkle crushed roasted peanuts. Serve with hot rice.