Directions

To Prep

1. Place all ingredients into a mixing bowl and knead for 15-20 mins until you get smooth dough by using a stand mixer with a dough hook attachment.
2. Rest the dough at room temperature for an hour.
3. Transfer the dough to a basin and cover the dough with water.
4. “Wash” the dough as though hand washing clothes. Tip out the water when the water gets too cloudy and fill with fresh water.
5. “Wash” the dough until the water remains clear.
6. After tipping out the water, what remains is the wheat gluten.

To Cook

1. Cut the wheat gluten into 3 equal portions and stretch into equally long pieces.
2. Plait the gluten and seal the ends to help the meat gluten mimic the shape of lean meat.
3. Boil gluten in a pot for approximately 30mins or until it floats to the surface.
4. Let the cooked gluten cool to room temperature and undo the plait.
5. In a bowl, combine all the marinated ingredients and mix well. Next, add the wheat gluten to the bowl and coat thoroughly. Allow it to be marinated for at least 3-4 hours, preferably overnight.
6. Then, heat up the oil in a wok or port to deep fry.
7. Deep fry the gluten for about 10 mins. Remove the gluten from the oil and drain any excess oil.
8. Add a little oil to a frying pan, and then add the marinade. Sauté until the sauce thickens.
9. Slice the vegetarian char siew and drizzle the sauce over. Serve.