Entree: China – 面筋条 ➤ Miànjīn tiáo (Wheat Gluten Strips)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 35 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) vital wheat gluten (seitan) dough, shaped into strips
- 2 cups (480 ml) vegetable broth, divided
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) mirin or rice wine (optional)
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 tbsp (15 ml) sesame oil
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 ml) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) garlic powder
- 1/2 tsp (2.5 g) ground white or black pepper
- 2 green onions, sliced, for garnish

Instructions

1. Step 1: In a bowl, combine 1 cup (240 ml) vegetable broth, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 g) brown sugar, 1 tsp (5 g) onion powder, and the minced garlic and ginger; mix. Knead the vital wheat gluten with this seasoned liquid to form a firm dough, then shape into 8–10 strips.
2. Step 2: Simmer the strips gently in the remaining 1 cup (240 ml) vegetable broth with 2 tbsp (30 ml) soy sauce for 30–35 minutes (do not boil), then drain and cool slightly; pat dry.
3. Step 3: Mix 1/2 cup (60 g) flour, 2 tbsp (30 ml) cornstarch, 1/2 tsp (2.5 g) pepper, and 1 tsp (5 g) garlic powder on a plate. Dredge cooled seitan strips in the dry mix.
4. Step 4: Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium-high heat and pan-sear strips until golden and crisp on both sides, about 3–4 minutes per side.
5. Step 5: In a small saucepan, combine 1/4 cup (60 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 ml) mirin (if using), and 1 tbsp (15 g) brown sugar; simmer briefly until slightly thickened. Toss seared strips in glaze to coat.
6. Step 6: Garnish with sliced green onions and serve hot with steamed rice or a simple salad.