Soy asparagus: delicious recipes. Video
Soy asparagus is almost as good as meat in terms of protein, at the same time it has very little fat and many useful vitamins and minerals. This soybean by-product is of particular importance to vegetarians and those who are fasting. Make delicious soy asparagus grilled with vegetables, or prepare a delicious Korean-style oriental salad.
Ingredients: – 100 g dry soy asparagus; – 1 carrot; – 1 onion; – 200 g green beans (can be frozen); – 3 cloves of garlic; – 10 g cilantro; – 1 tbsp. soy sauce; – a pinch of black and red ground peppers; – salt; – vegetable oil.
Transfer the dry soy asparagus to a small bowl, cover with 2 cups of cold water and let sit for 5-6 hours or overnight. When soaked, it will turn white, and its volume will increase.
When soaking soy asparagus, the main thing is that it is constantly covered with water, otherwise the strips will be soaked unevenly. For more confidence, you can press them down with a not very heavy load, for example, by putting a spoon or knife in the dish.
Wash the asparagus and cut across 3 cm pieces. Peel the vegetables and chop. Heat vegetable oil in a skillet and saute the carrots for 3 minutes, then add the onions and green beans to it. Cook for another 5 minutes, put prepared asparagus in the vegetable platter, sprinkle with 0,5–1 tsp. salt and reduce heat. Place the lid on the pan and simmer for 5-7 minutes.
Chop the cilantro greens, crush the garlic cloves and combine with the soy sauce. Season the dressing with the two peppers and mix with the roasted asparagus. Close the lid again and simmer the aromatic food at a minimum temperature for 5 minutes. Serve it on its own, or make a hearty side dish with loose rice or Chinese noodles.
Korean Soy Asparagus Salad
Ingredients: – 200 g dry soy asparagus; – 1 large fresh cucumber; – 1 red bell pepper; – 2 stalks of celery; – 3 cloves of garlic; – 1 small hot pepper; – 1 tbsp. chopped cilantro; – 0,5 tsp. ground coriander; – 1 tbsp. vegetable oil; – 1 tsp. sesame oil; – 1 tbsp. soy sauce; – 1 tsp. without a pile of roasted sesame seeds.
Add cold water to soy asparagus for at least 4 hours. Cut it obliquely into strips. Peel and cut into strips of approximately the same size the celery and red pepper, and the cucumber with the skin. Place the prepared ingredients in one bowl. Add chopped garlic, chopped hot peppers and ground coriander.
Boil the vegetable oil and sesame oil in a saucepan and pour over the salad immediately. Stir it with two forks or spoons in a vertical upward motion. Add soy sauce, add cilantro and stir again. Soak the dish in the refrigerator for half an hour, transfer to a plate, sprinkle with sesame seeds and serve as a snack.