Braised Wheat Gluten (Kao Fu)

• 1 square Wheat gluten (Kao fu)
• 1/4 cup dried black Fungus
• 2 large Shiitake Mushroom
• 1 tbsp vegetable Oil
• 1 Star anise
• 1 Cinnamon stick
• 1/4 cup unsalted Peanuts
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tsp White pepper
• Sesame oil

1. In a medium sized pot, blanch wheat gluten for 2 minutes. Let cool completely before breaking into 1″ cubes by hand
2. Squeeze out excess water and let air dry for at least 1 hour or overnight at room temperature
3. Wash and soak black fungus and mushroom overnight
4. In a medium sized pot with vegetable oil, fry wheat gluten for 2 minutes and set aside
5. Roughly chop black fungus and cut mushroom into slices and set aside
6. In a large skillet with oil over medium-high heat, saute star anise, cinnamon, and peanuts for 1 minute until fragrant. Remove star anise and cinnamon
7. Add soy sauce, sugar, mushroom soaking water and bring to a slight boil
8. Add wheat gluten and mix well and cook until sauce is reduced to half
9. Drizzle with sesame oil to serve

*Traditionally long yellow daylily are added*