Recipes with Soy (Oriental Style)

Soy, in Eastern countries, is contemplated in a number of dishes such as meat alternative. This nutritious food beats legumes by its rich in vegetable protein, is rich in calcium and perfect for people with osteoporosis, and can replace without any difficulty to meat and milk. It also contains phosphorus and is low in cholesterol.

Chicken (meat or soy) and tofu with teriyaki

Yield: 4 servings

Ingredients

• 1 tablespoon of sesame oil
• 1 breast boneless, skinless (or its equivalent in vegetarian meat)
• 1/2 cup of chopped scallions
• 1 white onion quartered game
• 1 cup of snow peas
• 1 cup of tofu

Teriyaki Sauce

• 6 tablespoons of soy sauce
• 3 tablespoons of sake
• 2 tablespoons of sweet white wine
• 1 tablespoon of brown sugar

Procedure

1. Heat the oil, cut the chicken into cubes and fry in oil.
2. After 5 minutes add the chopped scallions, onions and snow peas clean. Cook for 10 minutes. Add the tofu cubes and fire off. Keep covered.
3. Mix the sauce ingredients and heat until thickened. Cook the chicken mixture over low heat and cover with teriyaki sauce. Cook 5 minutes longer.
4. To serve place chicken in dishes, bathe with more sauce and serve with steamed rice.

Spring Chinese noodles with Fish

Yield: 4 servings

Ingredients

• 250 grams of noodles
• 1 cup of chicken broth
• 4 fillets of white fish from the Nile
• 2 tablespoons of cornstarch
• Oil, the necessary
• 1 cup of snow peas
• 2 carrots, cut into julienne strips
• 1/2 cup of fish stock
• 1 tablespoon of cornstarch
• 1/2 teaspoon of ground ginger
• 2 tablespoons of soy sauce
• 2 tablespoons of sherry
• 2 tablespoons of tomato paste
• 2 tablespoons of rice vinegar
• 1 1/2 tablespoons of brown sugar

Procedure

1. Moisturize the Chinese noodles with 1 cup hot chicken broth for 10 minutes or until cooked.
2. Cut fish fillets pass by cornstarch and fry in hot oil.
3. Cook the peas and carrots. To make the sauce, heat the fish stock and add a tablespoon of starch. Boil and add remaining ingredients.
4. Put Chinese noodles, chunks of fried fish, vegetables and cover with sauce.

Soy and beef Thai salad

Yield: 4 servings

Ingredients

• 1 package of Chinese noodles
• 1 ½ cups of hot vegetable brothand light
• 1 cup of vegetarian meat (for hash) already prepared
• 4 tablespoons of lime juice
• 2 tablespoons of vegetable oil
• 2 tablespoons of sugar
• ½ tablespoon of curry powder or red curry paste
• 2 carrots
• ½ cup of peppermint or spearmint leaves
• Salt and pepper
• ½ cup of unsalted peanuts
• 12 slices of roast beef

Preparation

1. Soak the noodles in warm chicken broth. Once hydrated keep them in cold water.
2. Mix in a bowl the lime juice, oil, sugar and curry with a balloon whisk.
3. Wash and peel the carrots. Slice the carrots with the same vegetable peeler to make thin slices.
4. Mix in a bowl the drained noodles, seasoning with curry, carrots, peanuts and previously seasoned vegetarian meat. Combine well and serve.

Spring rolls with tofu

Yield: 8 servings

Ingredients

• 1 Onion
• 2 Carrots
• Shoyu soy sauce 5 drops
• Red pepper 1
• 3 tbsp of fresh cilantro
• Red chili 1
• Tofu 175 grams
• Chinese rice wine
• Dough bun purchased for 8 servings

Preparation

1. Chop red pepper, seeded. Cut into julienne baby carrots, red pepper, and onions.
2. Heat 1 tablespoon of oil in a wok and jump vegetables 1-2 minutes. Transfer to a bowl and let cool.
3. Cut tofu into 2 inches and add to bowl with a few drops of soy sauce and rice wine. Remove all good.
4. Put a sheet of dough on a work surface in diamond position with one point toward you.
5. Place the filling in the center. Bring closer to tip towards the center, then the top left and right finally. Gently press. Wrap the package away from you completely wrap the filling. Seal the edges with a little egg white.
6. Let stand with the pointed end down.
7. Fry a few at a time, in hot oil at 180 ° C until golden, about 4 minutes.
8. Remove the rolls from the oil, discarding the oil and drain well on paper towels.

Szechuan style noodle soup

Yield: 6 people

Ingredients

• 100 grams of dried Chinese mushrooms
• 8 cups of chicken broth (or vegetable)
• 1 cup of minced soy meat (previously prepared)
• 50 g of noodles
• 230 grams of canned bamboo shoots, chopped (or fresh chopped jicama)
• 1 teaspoon of grated fresh ginger
• 1 tablespoon of cornstarch
• 1/3 cup of water
• 1 egg, lightly beaten
• 1 teaspoon of tomato puree
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 2 teaspoons of sesame oil
• 2 green onions cut into strips

Preparation

1. Soak mushrooms in hot water for 20 minutes. Drain and cut into small pieces.
2. Boil chicken broth (or vegetable). Add the mushrooms, noodles, vegetarian meat, bamboo shoots or jicama and ginger.
3. Simmer and boil. Dissolve cornstarch in a little water.
4. Add to the soup. Add to soup, egg and move constantly.
5. Remove the pan from the fire and add the tomato paste, soy sauce, vinegar and sesame oil.
6. Season to taste. Serve with green onions.

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