Dou Dou (豆豆)
This quick stir-fry of white wood ear mushroom, broccoli sprouts, and roasted gluten (白玉耳西蘭花苗烤麩) is a classic Chinese vegetarian dish that comes together in minutes — the fermented bean paste (麵豉) gives it an incredible savory depth! 这道白玉耳西兰花苗烤麩是经典的中式素菜快手菜，用麵豉爆炒，三样食材就能做出惹味下饭的好菜。
📹 Watch the Recipe
Watch the team from 素食好煮意 Vegan Idea show you how to make this simple Cantonese-style vegetable stir-fry:
🥘 Why This Recipe Works
This is the kind of dish that exemplifies Chinese home cooking at its best — humble ingredients, bold flavors, and minimal effort. The three main components each bring something unique: white wood ear mushroom (白玉耳) offers a delicate crunch, broccoli sprouts (西蘭花苗) add freshness and color, and roasted gluten (烤麩) provides a satisfying chewy texture that soaks up all the sauce.
The secret weapon here is 麵豉 (miàn chǐ) — a fermented soybean paste similar to Japanese miso but with a distinctively Cantonese character. Just half a tablespoon is enough to transform the entire dish, adding layers of umami without overwhelming the natural flavors of the vegetables. This is a staple technique in Chinese vegetarian cooking, where fermented condiments are used to create depth without meat.
Three ingredients, one wok, five minutes — proof that simple Chinese vegetarian cooking can be extraordinarily satisfying.
🛒 Ingredients
| Ingredient (食材) | Amount | Notes |
|---|---|---|
| White wood ear mushroom (白玉耳) | 4 pieces | Dried, rehydrated; also known as snow fungus |
| Broccoli sprouts (西蘭花苗) | 200g (7 oz) | Also called broccolini or tenderstem broccoli |
| Fresh roasted gluten (鮮烤麩) | ½ pack (~150g) | Chinese wheat gluten, available at Asian grocers |
| Fermented soybean paste (麵豉) | ½ tbsp | Cantonese-style bean paste or Japanese miso |
| Sugar (糖) | 1 tsp | Balances the saltiness |
| Salt (鹽) | Pinch | To taste |
| Oil | 2 tbsp | For stir-frying |
👨🍳 Instructions
Step 1: Prepare the Ingredients
- If using dried white wood ear mushroom, soak in warm water for 15-20 minutes until softened. Drain and cut into bite-sized pieces.
- Wash the broccoli sprouts and trim any tough ends. Cut in half if large.
- Cut the roasted gluten into bite-sized cubes or slices.
- Dissolve the fermented bean paste in 1 tablespoon of warm water to make it easier to distribute during cooking.
Step 2: Stir-Fry
- Heat a wok over high heat until hot. Add oil and swirl to coat.
- Add the white wood ear mushroom and stir-fry for 30 seconds.
- Add the broccoli sprouts and stir-fry for another 30-45 seconds until they turn bright green.
- Add the roasted gluten pieces and toss everything together.
Step 3: Season & Serve
- Pour in the dissolved fermented bean paste and stir well to coat all ingredients.
- Add sugar and a pinch of salt. Toss for another 30 seconds.
- If the pan looks dry, add a splash of water (1-2 tbsp) to help distribute the sauce.
- Serve immediately over steamed rice.
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Can’t find white wood ear mushroom? | Substitute with regular wood ear mushroom (黑木耳) or sliced shiitake mushrooms. |
| No roasted gluten (烤麩)? | Use firm tofu, fried tofu puffs, or extra mushrooms instead. |
| What is 麵豉 exactly? | It’s a Cantonese fermented soybean paste. Substitute with Japanese miso or Chinese yellow bean sauce (黄豆酱). |
| No broccoli sprouts? | Regular broccoli cut into small florets, asparagus, or green beans all work well. |
| Too salty? | Reduce the bean paste and add a little more sugar or a splash of vegetable broth. |
📊 Nutrition
Per serving (serves 2-3): ~180 calories, 12g protein, 18g carbs, 8g fat, 5g fiber. Roasted gluten is surprisingly high in protein, making this a well-balanced vegetable dish.
Ingredients
Method
Notes
🌱 Why This Dish
This stir-fry represents the beauty of 家常菜 (jiā cháng cài) — Chinese home-style cooking — where simplicity and seasonality reign. The combination of mushroom, vegetable, and gluten is a classic template in Chinese Buddhist vegetarian cuisine (素食), where gluten-based proteins (麵筋, miàn jīn) have been used for centuries as a meat substitute.
White wood ear mushroom (白玉耳, bái yù ěr), also known as snow fungus or tremella, is prized in Chinese cuisine and traditional medicine for its delicate texture and health benefits. Unlike its darker cousin black wood ear, white wood ear has a softer, more gelatinous quality when cooked, though in this stir-fry it retains a pleasant crunch.
烤麩 (kǎo fū) or roasted gluten is a beloved ingredient in Chinese vegetarian cooking, particularly in Shanghai and Cantonese cuisines. Made from wheat gluten that’s been steamed and then roasted, it has a unique spongy texture that makes it perfect for absorbing sauces and seasonings. You’ll often find it in dishes like 四喜烤麩 (sì xǐ kǎo fū), a classic Shanghai cold appetizer.
The use of 麵豉 (fermented bean paste) as the primary seasoning is a hallmark of Cantonese home cooking — it adds deep umami without needing garlic, onion, or heavy spices, making this dish naturally suitable for Buddhist vegetarian diets.
