300 g vital wheat gluten
1 1/2 Tbsp corn starch
2 Tbsp oil
1 green pepper, diced
125 ml (1/2 cup) vegetable stock
2 Tbsp light-colored soy sauce
2 tsp Shaoxing rice wine
1 tsp sugar
1 tsp roasted sesame oil

Add water to the gluten to make a firm dough. Knead for 5- 10 minutes, preferably with a machine. Cut the dough into bite-size pieces. Dry thoroughly.

Toss the gluten in 1 Tbsp of the cornflour. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the gluten until it is browned all over, then removed from the wok. Stir-fry the capsicum until it starts to brown around the edges, then remove. Pour off any excess oil.

Add the stock, soy sauce, rice wine and sugar to the wok and bring to the boil. Return the gluten and pepper and simmer for 1 minute.

Combine the remaining corn starch with enough water to make a paste, add to the sauce and simmer until thickned. Sprinkle with the sesame oil and serve.