Frog's Legs with Fried Gluten Balls

Ingredients:

500g frog's legs

30 fried gluten balls*

5 Chinese black mushrooms

6C oil for frying

1/2T rice wine
Mixture1(1/2t salt, 1/4t black pepper, 1T cornstarch)

Mixture2(4C water, 1T vinegar)

Mixture3(3 cloves garlic; smashed, 6 1-inch sections green onion, 6 slices ginger root)

Mixture4(1T soy sauce, 1/2t salt, 1/2t sugar, 1/2t sesame oil, 1t cornstarch, 1/3C water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Debone the frog's legs and cut off feet; mix with Mixture1; let sit for 20 minutes. Heat Mixture2 until boiling; cook fried gluten balls 5 minutes (to rid them of oil); remove and drain; cut each into half. Soften Chinese black mushrooms in warm water, remove and discard stems and cut caps into bite-size pieces.

2)Heat oil for deep-frying; deep-fry frog's legs 1 minute; remove and drain. Remove all but 3T oil from pan; reheat and stir-fry Mixture3 until fragrant; add fried gluten balls, rice wine, frog's legs and Mixture4; cook 1 minute and add 1T oil; toss lightly to mix ingredients and remove; serve.

Remark:

*Fried gluten balls: a type of light, round, deep-fried ball made from wheat gluten and water. It may be stored indefinitely and is used primarily in stir-fried vegetarian dishesl.

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