Photo: Simmered Vegetables and Wheat Gluten

Quickly deep-fry the eggplants and green beans for deeper flavor.

Cooking time
25 minutes +
  • Nutrition facts are for one serving.
  • Time to rehydrate the fu (wheat gluten) is not included in the cooking time.

Ingredients(Servings: 2)


40 g (1.4 oz)

1/2 clove

as needed


150 ml (5.1 fl. oz.)

1 Tbsp

1 tsp


  1. Rehydrate the ring-shaped fu, squeeze out excess moisture and divide into four.
  2. Remove stems from the eggplants, cut into halves lengthwise, slice a grid-like pattern into the peel and then cut each piece into half its length.
  3. Remove stems from the green beans and cut into half lengthwise.
  4. Quickly deep-fry (2) and (3) in cooking oil heated to 180 °C (356 F). Remove and douse with boiling water to remove excess oil.
  5. In a pot mix together (A) and then bring to a boil. Add in (1) and (4), cover with a lid and simmer over low heat for about 15 minutes. Scoop into bowls and garnish with ginger.