Soy asparagus is a product that is widely used in cooking in many countries. In China it is called fuju, in Japan - yuka. In Russian-speaking countries it is called “soy asparagus,” however, this product is in no way associated with the plant. So what is soy asparagus: good or bad, and is it worth it to eat in your diet?
What is Soy Asparagus
In fact, this product is obtained by boiling soy milk. At this time, a dense film forms on the surface of the liquid, which is removed and dried. It contains a high concentration of vegetable protein, vitamins, amino acids and trace elements.
Soy asparagus can always be used as an independent dish, served with dipping sauce, or can be added to salads. Nowadays, the number of recipes is measured in dozens, so soy asparagus salad will never get bored.
Is fuju useful?
Regular consumption of soy asparagus prevents the development of diseases of the cardiovascular and digestive systems. This product is indispensable for those whose body does not digest anything dairy. It is fuju that will fill in the lack of many useful substances in the body. Salads from soy asparagus can perfectly diversify the menu of vegetarians and all those who are currently on a diet.
To whom soy asparagus is harmful
Like any product, fuju can be harmful to some people. In particular, some doctors have expressed concern about pancreatic cancer. In people whose diet is dominated by soybean food, the risk of getting this type of oncology increases slightly.
Soy asparagus with carrots (or Korean salad)
This recipe for soy asparagus salad will surely be appreciated by lovers of spicy and spicy food. It is perfect for any feast, and the lack of mayonnaise in the composition makes it attractive even for those who care about their figure.
In the list of ingredients for 3 servings:
- dry soy asparagus - about 200–220 g;
- carrots - 220–250 g;
- onions - about 200 g;
- garlic - the amount of garlic should be determined according to your own preferences (1-2 small cloves);
- salt to taste (a small pinch);
- granulated sugar (incomplete teaspoon);
- table vinegar - 80-90 g;
- soy sauce - 50 ml;
- spicy chili sauce - determine the amount to taste;
- vegetable oil - 100 g or slightly more;
- spices (cilantro, ground coriander, sesame seeds).
Begin cooking soy asparagus and carrot salad in the evening. Asparagus is soaked in cold water and left overnight. By morning, it will become quite soft and tender. Large pieces are divided into pieces of the required size (too small should not be done).
Raw carrots are peeled, washed, chopped with a thin straw and placed in a bowl. Salt and sugar are added to it, slightly wrinkled with hands to excrete juice. After 2-3 minutes add table vinegar. In this state, carrots remain for 20–25 minutes, after which chopped asparagus and sauces (soy and chili) are sent there.
Peel the onions, cut into wide rings and fry in oil until golden brown. 1-2 minutes before the end of frying, add 1 clove of garlic, passed through the press, to the onion. In carrot-asparagus salad , only fragrant oil is used (all onions and garlic are taken out).
Fresh chopped clove of garlic is put in the salad. All are mixed. At the end of cooking, the dish is sprinkled with spices and left in the refrigerator for 2-3 hours.
Soy Asparagus Salad with Mayonnaise and Mushrooms
This dish is sure to take its rightful place in the piggy bank of recipes for every housewife. Appetizing in appearance and fragrant, it will be appropriate for a family dinner and a festive table. In addition, it has a rich taste that guests will surely enjoy.
To prepare you will need:
- soy asparagus - about 250 g;
- dry mushrooms - about 30-50 g (all types of mushrooms are suitable at the request of the hostess);
- carrots - 1 pc. medium size;
- ground black pepper - very little;
- seasoning for cooking Korean carrots;
- any vegetable oil - about 50 ml;
- garlic - 2 small cloves;
- mayonnaise - 1-2 tbsp. l
Mushrooms are brought to readiness first. They are placed in boiling water and boiled until soft. After that, cool and cut into small pieces.
The next step is preparing soy asparagus. This will require boiling water and a colander. Asparagus is poured into a colander and placed in boiling water for 1 minute. During this time, the product manages to soak in water and swell. The asparagus is taken out of boiling water, allowed to drain and sent to a bowl with the lid closed. In this state, soy asparagus stays about 15-20 minutes. The field of this should be soft enough and suitable for cooking.
Peel the carrots, grate them with a shredder and sprinkle with black pepper and a special seasoning for carrots. Vegetable oil heated in a pan is added there. The carrots are mixed. Many housewives miss the stage of cooking vegetables, using ready-made Korean carrots in a salad with soy asparagus.
At the end of cooking, chopped mushrooms, asparagus and carrots are mixed, 1-2 cloves of chopped garlic are added there, as well as 1-2 tablespoons of mayonnaise at their own discretion. Such a salad can be served immediately, but it is better to let it stand in the refrigerator for 2-4 hours.
With bell pepper
This appetizer turns out bright, fragrant and very tasty. In addition, soy asparagus salad with bell pepper is good for a vegetarian and dietary diet.
What products are required for cooking:
- soy asparagus (fuju) - 250 g;
- carrots, a root crop of medium size will suffice - 1 pc.;
- juicy Bulgarian pepper - 1 pc. (color does not really matter);
- onions - 1 pc. (a small onion will do);
- vegetable oil - about 50 ml for frying;
- spices (ground ginger, red pepper) - to taste;
- soy sauce;
- garlic - 2 small cloves.
Dry fuju should be softened. There are two ways to do this. In the first case, asparagus is soaked in cold water overnight. In the morning the water is drained and fuju used for any purpose - it turns out to be quite soft. Preparation by the second method involves lowering the colander with asparagus in boiling water for about 1 minute. After that, the water is allowed to drain, and the fuzhu is placed in a container with a lid for 15 minutes. During this time, soy asparagus is already cooked and cut into small pieces.
Peel the carrots and rub on a shredder, cut the onion into thin half rings. Vegetables are fried in oil in a heated deep pan. After the appearance of a golden color, put asparagus in a pan and add chopped bell pepper. All ingredients are fried together for about 5 minutes.
At the end, the dish is seasoned with soy sauce, seasonings and garlic.
Asparagus with vegetables
The previous appetizer recipe with a little refinement can turn into a completely different no less tasty and healthy dish - a salad of soy asparagus with vegetables. To do this, after adding fried onions and bell pepper to the asparagus, chopped fresh tomatoes and cucumbers are sent to the appetizer.
Despite the original taste, there is a benefit and harm to soy asparagus. That is why it is not worth being overly carried away with such products. It is better to use fuju regularly, but little by little.