-
Diagonally cut
gluten rolls into 0.5 cm thin slices.
-
Soften
mushrooms in water, remove stems and shred.
-
Heat 3
tablespoons oil in a wok.
-
Fry the gluten
roll slices until golden brown.
-
Remove and
drain, then set aside.
-
Leave 1
tablespoon oil in wok.
-
Stir-fry ginger
slices and mushrooms until fragrant.
-
Put the fried
gluten roll slices in and stir-fry.
-
Add soy sauce,
sugar and 2 tablespoons water, stir and cook until water is absorbed.
-
Season with
salt, sprinkle with sesame oil for serving.
