- Put a little bit of water into the gluten flour. Put the water a little bit at a time.
- Use some fork or chopstick to stir the gluten flour.
- Mix it together to form a dough. Use hands to mix it all together until the dough become like a ball. Set it aside.
- Turn on the cooker and boil some water about half full of water.
- Meanwhile, to prepare the pear sauce, grate the pear or chop it very thin, and set it aside.
- Peel the zucchini and the pumpkin.
- Cut the zucchini either long, or round, or chunky round as preference.
- Cut also the pumpkin into reasonable size.
- When the water for the gluten dough already boil, divide the dough into two pieces and then put it into the water and cook it for 10 minutes.
- Meanwhile, take the frying pan, put about 2-3 tablespoons of oil and heat it up.
- Add in a pinch of salt.
- Add in the small pear and let it fry for a little while.
- Add in a teaspoon of whole pepper and a little bit of vegetable broth powder, a little bit of mushroom seasoning.
- Add in a little bit of flour into it and mix it all inside the pan.
- When the mixture turns to goldem, add in one cup of soya milk slowly.
- Let the sauce simmer on low heat.
- Now, take out the protein and cut it into smaller thinner pieces.
- While the water is still boiling, add in the zucchini and the pumpkin into the water. Use medium heat. Cover the pot. Let it boil for 5-10 minutes.
- Put in the protein slices into the sauce in the frying pan. Let it cook for 5-10 minutes. Use low heat so that the sauce can marinate in it. Cover the pan.
- Transfer the protein onto a plate and pour the sauce on it.
- Put the vegetables together with it.
- Ready to be served.
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