Description
A Taiwanese Su Shi (vegetarian) masterpiece where chewy wheat gluten (Mian Chang) shaped like pork intestine is fragrantly stir-fried with Sanbei sauce (sesame oil, soy, wine) and Taiwanese basil.
Restaurants serving Three-cup Gluten Intestine
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mian Chang(Wheat gluten mass)
- Black sesame oil
- Rice wine
- Soy sauce
- Jiucengta(Taiwanese Basil)
- Ginger
Instructions
- [Authentic Recipe]
- [Mian Chang Prep] Cut 'Mian Chang' (wheat gluten boiled and rolled tubular like pork intestine) sold in Taiwanese markets into bite-sized diagonals (or hand-tear).
- Heat generous oil in a pan, 'shallow-fry' until the Mian Chang surface is crispy, remove (helps flavor absorption).
- Heat 'Black Sesame Oil' in a clay pot, slowly sauté sliced ginger and (if not strict vegetarian) garlic.
- Toss in shallow-fried Mian Chang, add soy sauce, rice wine, rock sugar.
- Boil down vigorously on high, tossing until the sauce thickens and completely coats the gluten.
- Right before turning off heat, mountain-heap raw 'Jiucengta (Taiwanese basil)', cover and steam for a few seconds.
Learn more Spice, substitutes, tips
Key spices
Intense black sesame oil and Taiwanese basil aroma
Substitutes at Japanese supermarkets
Japanese Namafu or Kurumafu (gluten cakes)
Pairing
White Rice or Congee
Trivia
[For Women] A representative ingredient of Taiwanese vegetarian cuisine (Su Shi). A 'mock meat' made for monks/vegetarians, but seasoning it like Sanbei Ji transforms it into a junk Re Chao menu. More elastic than meat; a hugely popular menu for women offering high satisfaction while being healthy.
Eating tips & etiquette
[Unique Eating] Enjoy the 'squishy, chewy' intense elasticity of gluten—stronger than meat—with your jaw, shoveling down infinite rice with the sweet/spicy Sanbei umami!
Allergen
Wheat, Soy, Sesame