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Stir-Fried Wheat Gluten with Green Pepper (Rice-Killer Series) — finished dish, ready to serve.

Stir-Fried Wheat Gluten with Green Pepper

米饭杀手系列之青椒炒面筋 · pan chinese cuisine

20 min total10 min cooking4 steps spice level 1/5savory

The author calls this part of a 'rice killer' series — home-style dishes so flavorful they disappear alongside a bowl of rice. A key technique: tear the wheat gluten by hand instead of cutting it, so the ragged surfaces soak up more sauce. Water is added only after seasoning, a little at a time, to help the gluten absorb flavor.

Priya Raman's profile photoPriya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!

Nutrition & allergens

Contains:SoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
4.7(Main ingredients only; seasoning not counted)
Sodium (mg)
732.3(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Wheat gluten (seitan) ingredient

    Wheat gluten (seitan)面筋

    1.0 piece

  • Green bell pepper ingredient identification photo

    Green pepper青椒

    1.0 piece

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    1.2 oz

  • Granulated sugar ingredient identification photo

    sugar糖

    to taste

  • Oyster sauce ingredient identification photo

    oyster sauce蚝油

    0.74 oz

  • Fine salt ingredient identification photo

    salt盐

    to taste

Techniques you'll use

Steps

  1. 1

    Step 1

    Stir-Fried Wheat Gluten with Green Pepper (Rice-Killer Series) — step 1 visual checkpoint.

    Slice the green pepper into thin strips. Do not cut the wheat gluten — tear it into pieces by hand instead, which helps it absorb the sauce better.

    ✅ Done when: The pepper is cut into even strips and the gluten is torn into bite-sized ragged pieces.

  2. 2

    Step 2

    Medium-high heatStir-frying ↗
    Stir-Fried Wheat Gluten with Green Pepper (Rice-Killer Series) — step 2 visual checkpoint.

    Heat oil in a wok (generously), add the torn wheat gluten, and stir-fry.

    ✅ Done when: The wheat gluten pieces are coated in oil and lightly seared from the stir-frying.

  3. 3

    Step 32 min

    Medium-high heatDry-frying (gan bian) ↗Stir-frying ↗
    Stir-Fried Wheat Gluten with Green Pepper (Rice-Killer Series) — step 3 visual checkpoint.

    After stir-frying briefly, add the light soy sauce and keep dry-frying for about two minutes. Add the green pepper and stir-fry, then season with the oyster sauce, sugar, and salt. Splash a little water along the edge of the wok — very little, added in small amounts multiple times.

    ✅ Done when: The gluten has browned slightly after about two minutes of dry-frying, the pepper is mixed in, and the seasonings are dissolved into a glossy coating.

  4. 4

    Step 4

    Stir-frying ↗
    Stir-Fried Wheat Gluten with Green Pepper (Rice-Killer Series) — step 4 visual checkpoint.

    Stir-fry until the green pepper is just cooked through, then plate. The glossy, dark-sauced green pepper wheat gluten is ready to serve.

    ✅ Done when: The green pepper strips are tender-crisp and everything is evenly coated in the dark glossy sauce.