Spicy Szechuan Gluten

Spicy Szechuan Gluten, often called 'Mian Jin' or 'Kao Fu', is a popular Sichuan dish featuring chewy, spongy pieces of wheat gluten. It is typically stir-fried with a vibrant mix of chili bean paste (doubanjiang), Sichuan peppercorns, vegetables like bell peppers and celery, and savory sauces. The dish originates from the Sichuan province of China, celebrated for its bold, numbing-spicy flavor profile.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the wheat gluten and vegetables, with a moderate amount of plant-based protein. It is generally low in fat unless heavily oil-fried, and a typical serving provides around 200-300 calories.

Nutrition breakdown

Calories	250 kcal
Protein	12 g
Carbs	35 g
Fat	8 g
Fiber	4 g
Sugar	5 g
Sodium	680 mg
Iron	3.2 mg
Potassium	310 mg
Calcium	80 mg
Magnesium	45 mg
Phosphorus	120 mg
Vitamin C	30 mg
Niacin (B3)	2.5 mg
Folate	60 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The star ingredient, wheat gluten, is a traditional meat substitute in Buddhist cuisine known as 'mock duck' or 'seitan', prized for its satisfying, meat-like chewiness. The dish also showcases the iconic 'málà' (numbing and spicy) flavor of Sichuan cuisine, which comes from the combination of chili peppers and Sichuan peppercorns.