Hong Kong Style Vegetarian Lo Mei 港式齋鹵味

This is one of the most popular street foods in Hong Kong. Vegetarian sweet and sour pork, curry chicken, BBQ pork....the list is quite long. I am always amazed how they are made vegetarian but taste more authentic than the real meat!!

Even though Southern California is home to the largest Asian population in the US, it is a big disappointment that I cannot find this kind of vegetarian lo mei in Chinese restaurants. If you do know where I can get this, though, let me know!

Fortunately, it is very easy to DIY. Many Chinese vegetarian dishes are made with soy product or these fried gluten balls. The ones I used are available in Chinese markets.

Recipe reference: 香港地道小食:蒸、煮、炒系列，中華廚藝學院

Sweet and Sour Lo Mei 甜酸齋鹵味

100g fried gluten ball 油麵筋
37g/2 tbsp ketchup 茄汁
120g/0.5 cup vinegar 白醋
120g sugar 糖
0.5 tsp salt 鹽
1 cup water 水*
red food color, optional 紅色食物色素，隨意

1) Bring a big pot of water to a boil. Blanch the fried gluten balls briefly. They will float on the surface, so use a slotted spatula to submerge them into the water. Remove and drain well.
2) In a saucepan, add the seasoning and heat until it boils.
3) Put the gluten in and cook in medium heat for about 10-15 minutes or until the sauce has reduced by at least half.
4) Remove from heat and let it stand for at least half an hour. It can be refrigerated, but serve at room temperature.

*Note: the amount of water in the sauce can be adjusted. Other flavors, like curry and oyster sauce, can be made after the gluten balls are blanched.

curry lo mei 咖喱齋鹵味

1) 燒一大鍋水至滾，放入麵筋球出水、去油，盛起。
2) 所有調味料放另一鍋內，煮滾後放入麵筋，用中火煮約十至十五分鐘，汁差不多收乾便成。
3) 待涼至少三十分鐘，待其入味後，可放雪櫃，室溫食用。

*汁料用的水份可適量調教，其他如咖喱或蠔油汁也是很受歡迎。