Roasted mushrooms and wok vegetables with wheat gluten
- 500 g mixed mushrooms (white button mushroom, chestnut mushroom, shiitake, pioppino mushroom, yellow oyster mushroom)
- 2 medium carrots
- 1 small zucchini
- a piece of ginger
- wheat gluten
- asian spice mix
- soy sauce, sesame oil
In a heated wok, fry the vegetables cut into strips and the sliced mushrooms on oil. Season with Asian spice mixture and freshly grated ginger. Sprinkle with soy sauce and sesame oil.
Cut the wheat gluten into strips and fry both sides in a pan until golden brown. Serve it with soy sauce and consume it immediately.