Braised Gluten with Mixed Vegetables (Shao Luo Han Mian Jin)
Shao Luo Han Mian Jin is a classic Shandong vegetarian dish made with hand-made wheat gluten, shiitake mushrooms, and bamboo shoots. Deep-fried then braised, it's soft, juicy, and rich in savory sauce. A true delicacy among vegetable dishes that will leave you craving more.
Ingredients
15 items- Fresh wheat gluten 500g
- Dried shiitake mushrooms 20g
- Bamboo shoot slices (dried or canned) 50g
- Button mushrooms 50g
- Scallion 1 stalk
- Ginger 3 slices
- Star anise 2 pieces
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Sugar 2 teaspoons
- Cooking wine (Shaoxing wine) 1 tablespoon
- Salt to taste
- Vegetable broth or water 300 ml
- Cornstarch slurry 2 tablespoons
- Cooking oil 500 ml
Nutrition
Steps （8 steps）
Tear the fresh wheat gluten into pieces about 3-4 cm in diameter. Blanch in boiling water for 2 minutes to remove sourness, then rinse under cold water and squeeze out all excess moisture. This step firms the gluten and reduces oil splatter when frying.
Soak the dried shiitake mushrooms in warm water for 2 hours until fully rehydrated. Squeeze dry, slice thinly, and reserve the soaking water after settling. Slice the bamboo shoots and button mushrooms thinly. Cut scallion into sections, slice ginger, and set aside star anise.
Pour 500 ml cooking oil into a wok or deep pan. Heat over medium heat until the oil reaches about 180°C (350°F). Fry the gluten pieces in batches over medium-low heat for about 5 minutes, turning occasionally, until golden brown and crispy outside. Drain on paper towels. The gluten should have a hard crust and soft interior, evenly golden.
In another wok or pan, leave about 2 tablespoons of oil. Heat over medium heat, then add scallion sections, ginger slices, and star anise. Stir-fry until fragrant, about 30 seconds. Then add the sliced shiitake, bamboo shoots, and button mushrooms. Turn up the heat to high and stir-fry for about 1 minute until the edges start to brown and the aroma is released.
Add the deep-fried gluten pieces to the wok. Splash in the cooking wine, then add light soy sauce, dark soy sauce, and sugar. Stir-fry over medium heat for about 1 minute until the gluten is evenly coated with the sauce and color.
Pour in the reserved mushroom soaking water and vegetable broth, totaling about 300 ml. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes. During this time, the gluten will absorb the sauce and become soft and plump, and the liquid will reduce slightly.
Uncover, turn up the heat to medium, add about 1/2 teaspoon salt to taste. Gently stir to prevent sticking. Continue cooking for 5 minutes to further reduce the sauce. Then pour in the cornstarch slurry while stirring quickly to thicken. Cook until the sauce coats the ingredients with a translucent gloss, then turn off the heat.
Transfer the braised gluten to a deep serving plate. Remove the ginger slices and star anise if desired. Garnish with a sprinkle of chopped scallions or cilantro. Serve immediately while hot for the best texture—soft, juicy, and packed with savory sauce.
Tips
1. Do not overheat the oil when deep-frying; 180°C is ideal. Lower temperature will cause excessive oil absorption; higher may burn the outside. 2. Squeeze the blanched gluten thoroughly to avoid oil splatter and ensure even browning. 3. Simmer for at least 15 minutes to allow the gluten to absorb flavors fully. 4. Stir the cornstarch slurry well and add while stirring to avoid lumps; a thin glossy glaze is desired. 5. You can add green peas or carrot slices for extra color and nutrition.
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