Shanghainese Kao Fu

per Michelle's Mom's instructions

1 pkg fresh wheat gluten (purchased near the tofus, usually available in an 8 or 10 oz bag)
1/2 box dried wood ear (soak a square in water and after rinsing, freeze half of it for later use)
1/2 can sliced bamboo
2 handfuls dried shitake mushrooms
2 or 3 star anise

soy sauce
sugar

oil for deep frying

Take the wheat gluten, wood ear, and mushrooms and soak in hot water for at least 30 minutes(each in it's own bowl). Squeeze the water from the wheat gluten as much as you can and then rinse several times. It's okay if the gluten tears a little, b/c you're going to tear it into 1-2 inch pcs later anyhow. Squeeze the water out again and tear the gluten into bits.

Heat the frying oil. Fry the gluten chunks until golden brown, and I do mean brown, like a dark honey color. (I'll take a picture the next time I make it). Place on paper towels to help absorb excess oil. While you are frying, you can rinse out the wood ear and mushrooms a few times as well. For the mushrooms, you'll want to cut off the stems. You can also halve the mushrooms, but this is optional. Drain and rinse the bamboo shoots. Cut the wood ear into smaller pieces if they are large.

After you are done frying all the gluten chunks, place them in a large bowl and rinse them with water a few times. (I know, this sounded so crazy to me, but I think it's just to remove the excess oil)

Put the star anise, gluten, bamboo, wood ear and mushrooms in a large pot. Fill about 3/4 up (not to cover) with water. I start with about 1/2 c soy sauce and 3 tablespoons of sugar. Bring up to a boil and then reduce to simmer. Do not cover the pot. Most of the liquid has to evaporate. Check the flavor of the sauce intermittently and add soy and/or sugar as needed. Unfortunately, I have never measured. I do find that I use a lot of soy and a lot more sugar than I think I'm going to need.

This dish is best served cold.