This dish is supposed to imitate Shredded Meat with Beijing Sauce (京酱肉丝). Usually made of pork and sweet flour paste (甜面酱), it is eaten with cucumber, wrapped together in a very thin pancake, dipped in sweet flour sauce.
|Shredded Soy Protein with Beijing Sauce|
Kitchen Gadgets: Frying Pan/Wok
- 1 1/2 cup /50g dried soy protein shreds
- enough water for soaking
- 1 1/2 tsp olive oil
- 1 tbsp grated ginger
- 2 tbsp sweet flour paste
- 1 tsp soy sauce
- 1 tsp packed brown sugar
- 1 tsp rice wine
- 1/2 to 3/4 cup coconut oil (optional, for deep-frying method, see instruction)
- Soak the dried soy protein shreds for 15 minutes.
- Oven method: Squeeze excessive water out of soaked soy protein, then sprinkle 1/2 tsp of olive oil over it and bake at 200oC (392oF) for 15 minutes.
- Deep-frying method: Squeeze excessive water out of soaked soy protein, add 1/2 or 3/4 cup of coconut oil to the wok or saucepan and place on medium heat, fry for 3 minutes, use a slotted spoon to scoop out so the excessive oil is removed. I only recommend this method for people without an oven. Coconut oil is ideal for deep-frying as the heat doesn’t lead to trans fats. Don’t worry about the taste, it doesn’t leave any coconut flavour at all!
- Mix the sweet flour paste, soy sauce, brown sugar, and rice wine in a bowl.
- Preheat a stainless steel pan then lower to a medium heat, add the remaining 1 tsp olive oil turning the pan to let oil coat it. Add the grated ginger and stir-fry for 30 seconds.
- Add sweet flour paste mixture and stir-fry for 30 seconds.
- Add the prepared soy protein shreds, mix and stir-fry for 2 minutes. When they’re all coated with sauce it’s done.