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Wheat Gluten with Sesame Sauce — finished dish, ready to serve.

Wheat Gluten with Sesame Sauce

麻酱面筋 · northern cuisine · Northern

25 min total10 min cooking6 stepssavorynutty

This is a classic cold appetizer-style dish (liangban) where chewy wheat gluten soaks up a bold sesame-based dressing. It comes together quickly once the sauce is mixed and the gluten is blanched.

Marisol Vega's profile photoMarisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!

Nutrition & allergens

Contains:PeanutsSoyWheat

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)
7.5(Main ingredients only; seasoning not counted)
Sodium (mg)
568.7(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

  • Cucumber ingredient identification photo

    Cucumber黄瓜

    1.0 whole

  • Carrot ingredient identification photo

    carrot胡萝卜

    0.5 whole

  • garlic (minced, for finishing) ingredient

    garlic (minced, for finishing)蒜末

    5.0 clove

  • Chinese sesame paste ingredient

    Chinese sesame paste芝麻酱

    0.06 cup

  • Bird's eye chiles ingredient identification photo

    Bird's eye chiles小米辣

    3.0 whole

  • Oyster sauce ingredient identification photo

    oyster sauce蚝油

    0.74 oz

  • Neutral cooking oil ingredient identification photo

    Neutral oil油

    as needed

  • Chinkiang vinegar ingredient identification photo

    vinegar醋

    0.06 cup

  • Chinkiang vinegar ingredient identification photo

    vinegar醋

    0.13 cup

  • Ground chile ingredient identification photo

    Ground chile辣椒粉

    0.06 cup

  • Scallion ingredient identification photo

    scallion葱花

    0.18 oz

  • peanuts ingredient

    peanuts花生

    0.35 oz

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    0.6 oz

Techniques you'll use

Steps

  1. 1

    Step 1

    Prepare the cucumber.

    ✅ Done when: The cucumber is cleaned and ready to be shredded.

  2. 2

    Step 2

    High heatChili-oil infusion ↗

    In a bowl, combine the minced garlic, chopped bird's eye chilies, chili powder, and sesame seeds, then pour hot oil over them. Add the soy sauce, vinegar, oyster sauce, and sesame paste and stir until well mixed.

    ✅ Done when: The oil sizzles over the aromatics, releasing their fragrance, and the sauce is smooth and evenly combined.

  3. 3

    Step 3

    Blanching (chao shui) ↗

    Cut the wheat gluten into small pieces, blanch them in a pot of boiling water, then remove and drain well.

    ✅ Done when: The gluten pieces are heated through and no longer dripping wet when drained.

  4. 4

    Step 4

    Wheat Gluten with Sesame Sauce — step 4 visual checkpoint.

    Add the wheat gluten to a bowl with shredded cucumber, shredded carrot, and peanuts.

    ✅ Done when: All the salad components are in the bowl, evenly distributed.

  5. 5

    Step 5

    Wheat Gluten with Sesame Sauce — step 5 visual checkpoint.

    Pour the sauce over the salad.

    ✅ Done when: The sauce coats the top of the ingredients in the bowl.

  6. 6

    Step 6

    Cold dressing (liang ban) ↗
    Wheat Gluten with Sesame Sauce — step 6 visual checkpoint.

    Toss everything together until evenly combined.

    ✅ Done when: Every piece is coated with sauce and no pooled dressing remains at the bottom of the bowl.