Soy Gluten Stir Fry Recipe

Soy Gluten Stir Fry Recipe Recipe

Soy gluten is one of those rare ingredients that can make me forget about meat. Unlike tofu, soy gluten has a chewy texture that gives more body and consistency to the dish.

Even though I'm a meat eater, I've been craving lots of vegetarian food and fish lately. So today, I stir-fried soy gluten and vegetables with the usual flavorings, such as black bean sauce, chili garlic sauce and soy sauce and then added Thai basil to finish the dish. I’m eating healthier without sacrificing taste, which is a delicious compromise!


Yields: 6 servings

1 (6-ounce) can deep fried gluten, drained
2 tablespoons canola oil (or any neutral oil)
1 yellow onion
2 cloves fresh garlic, crushed and finely minced
1 cup green asparagus spears
½ teaspoon mushroom seasoning salt (or regular salt)
½ cup marinated bamboo shoots, sliced
3/4 cup baby carrots
1 teaspoon black bean garlic sauce
1-¼ teaspoons chili garlic sauce, to taste
1 teaspoon palm sugar (or granulated sugar), grated
2 tablespoons soy sauce
¼ cup Thai basil leaves, torn in half
1 tablespoon cilantro, chopped
¼ teaspoon black pepper, freshly ground


Cut the onion in half. Finely chop one half and cut the other into thin wedges.

Wash and pat dry the asparagus. Trim the ends. Cut them into 1-½"-long pieces (they should be the same size as the baby carrots). In a wok, heat the oil. Add the garlic and cook until slightly golden. Add the asparagus. Toss well, leaving the heat at the highest setting, for about 3 minutes until the color changes and becomes translucent. Add mushroom seasoning salt (this step will ensure a bright green color). Transfer to a platter.

In the same wok, add more oil if necessary (I didn't). Add the chopped onions and carrots. Cook until the onions are caramelized. Add the soy gluten, bamboo shoots, black bean garlic sauce, chili garlic sauce, sugar and soy sauce. Sauté until well combined. Add the onion wedges and the asparagus. Stir fry for about 2 minutes. Check the doneness of the carrots (add a little water if not fully cooked) and cook until softened. Sprinkle with black pepper. Finish with Thai basil leaves and cilantro. Mix well and cover until ready to serve. Keep on the stove for about 5 minutes. Transfer to a serving platter.

Serve warm with jasmine brown rice (I've been trying to eat healthier food) and ponzu soy sauce on the side.

Eat with chopsticks!


The only soy sauce that I like for stir-frying veggies is the Da Bo De brand. It has a very nice flavor and is not too salty. Make sure the bottle says nước tương chay, which means "vegetarian" in Vietnamese.

I used store-bought Lee Kum Kee brand chili garlic sauce. 

Mushroom seasoning salt brings a very distinct, earthy flavor to the dish. You can find it at gourmet specialty stores or in most Korean stores. I buy mine at Marina Foods; the address is 10122 Bandley Drive -Cupertino, CA 95014.

I use Thai basil which has a more potent, earthy flavor.

You can find all the ingredients listed in most Asian markets.

Published By: Jacqueline Pham on March 24, 2011.


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