Braised Kao Fu (Wheat Gluten) with Bamboo Shoots

My mother saw these Kao Fu (i.e. wheat gluten) and fresh bamboo shoots when we were out grocery shopping at some Asian markets, and she suggested that I try them because they are very tasty. She said that Kao Fu is often served with black mushrooms, but I didn't have any on hand. I cooked them with soy sauce, star anise, vegetarian Asian barbecue sauce, 1 dried red chili cut, and a small piece Chinese brown cooking sugar candy because I wanted a soy sauce based flavor that was a bit spicy and had a hint of sweetness. The resulting dish sort of tastes like a chewy soy-flavored Asian stuffing.

Recipe adapted from http://wokwithme.blogspot.com/2006/07/kao-fu-braise-wheat-gluten.html

1 fresh bamboo shoot
1 package kao fu (wheat gluten)
1/4 cup soy sauce
1 tsp Asian vegetarian barbecue sauce
1 star anise
1/2 tsp Chinese brown cooking sugar candy
1 tsp sesame oil

Raw bamboo shoots are indeed very bitter; I tried a small piece and it left a bitter hairy taste in my mouth for at least 30 minutes. To remove the bitterness, fresh bamboo needs to be boiled. First remove the tough fibrous outer leaves and cut off the root ends. Boil for 40 to 50 minutes. After boiling, sliced the inner part. Fresh bamboo shoots taste similar to baby corn.

Meanwhile, pan-fry the fresh kao fu in peanut oil because it will give it a bouncy, resilient texture that can with stand the braising, whereas without frying the texture will become soggy and fall apart. (If you have dried kao fu, you will need to rehydrate it by soaking it in water first.) Drain on paper towels.

Add kao fu, sliced bamboo shoots into a large pan. Add about 2 cups water, 1/4 cup soy sauce, 1 star anise, 1 tsp vegetarian Asian barbecue sauce, 1 dried red chili cut in half, and 1/2 tsp Chinese brown cooking sugar candy (or sugar if you don't have it) because I wanted a soy sauce based flavor that was a bit spicy and had a hint of sweetness. Bring to a boil and reduce heat to a simmer for about 30 minutes to an hour until there is little liquid left. While braising, turn the kao fu over every once in a while so that the can absorb the braising liquid evenly. The dish is done when there is little liquid left in the pan (you can raise the heat to help evaporate some of the liquid if necessary). Add 1 tsp sesame oil just before serving. Can be eaten either hot or cold.