作法 Directions:

1. 烤麩掰開（或切）大小適中，入油鍋炸成金黃色（或煎成金黃色）。竹筍洗淨，去外殼，切滾刀狀備用。香菇洗淨泡開，擠乾水份，切片狀（或粗絲狀）。
2. 將步驟1.之所有材料及調味料入炒鍋內，加入2杯自製高湯（或水），用小火燜煮約8分鐘，起鍋前淋上少許香油即成。

1. Cut (or tear) gluten into reasonable sized chunks. Deep fry or pan fry until golden brown. Wash the bamboo shoots and peel off the skin. Cut into irregular sizes. Soak dried mushrooms until soft. Squeeze dry and cut into slices or thick strips.
2. Add all ingredients from step 1 together with soup stock (or water) into the wok. Let cook and simmer for 8 minutes. Before scooping up, sprinkle some sesame oil. Ready to serve.

變化 Alternative:

烤麩也可以不炸，直接煮，口感亦不錯，可省烹調時間；且不用擔心攝取的油量過高。

One can also directly cook the gluten chunks without frying them. They taste flavorful as well. This method saves time, and one need not worry about the high grease content in fried food.

知識 Facts:

香菇含有蛋白質、維他命B群、D1及微量元素鋅和硒等礦物質。其十多種氨基酸中，其中有7種是人體必需的氨基酸。香菇中的香菇多醣、香菇嘌呤，可抗腫瘤、降膽固醇、抗血栓。中醫認為香菇性平味甘、治風破血、益胃助食。

Mushrooms contain protein, Vitamin B-complex, D1, zinc, selenium and other minerals. They have more than ten amino acids, seven of which are essential to the human body. The Polysaccharides extract and Eritadenine in dried mushrooms help fight tumors, lower cholesterol and blood clotting. Traditional Chinese Medicine believes that mushrooms are mild in nature; they are sweet in flavor and can subdue endogenous wind, invigorate blood circulation, increase appetite and aid digestion.