Known for over five hundred years, soy asparagus, also called fuju, resembles yellowish plant shoots, but is a product obtained from the manufacture of bean curd and milk.
In Japan, this film is preferred to eat fresh, but even more often throughout the world it is dried and stored for a long time as a semi-finished product.
Basic principles for making soy asparagus recipes
The pleasant neutral taste of fuju is combined with almost all products, and in dishes asparagus absorbs their taste and aromatic shades. Soy asparagus recipes include cold and hot appetizers, salads, soups and main dishes, it can be boiled, fried, stewed and marinated. Soy asparagus is especially known in recipes for Chinese, Japanese and Korean cuisines, so you should turn to them for a variety of time-tested dishes. Before cooking, fuju is soaked in cold water, and then squeezed.
Asian style rice with asparagus
Ingredients
• long grain rice (for example, varieties of jasmine) - 2 cups;
• soy asparagus pre-soaked - 200 g;
• 2 eggs;
• 80 g carrots;
• 100 g of fresh tomato;
• 40 g of parsley;
• a pinch of ground red hot pepper;
• 6-8 cloves of garlic;
• a third of a glass of soybean sprouts;
• 75 g of yellow raisins;
• 50 g of soy sauce;
• 25 g of fish sauce;
• half a teaspoon of turmeric;
• vegetable oil for frying.
Cooking
• boil rice, it should turn out friable;
• grate carrots and fry quickly;
• cut the cloves of garlic in half and fry until golden, remove, so as not to burn;
• cut the asparagus into small pieces and toss in the pan to the carrots;
• reduce the heat and throw in a pan to the carrots and diced peeled tomato, put it out for 5 minutes under the lid;
• add soy sauce, fish sauce, garlic, chopped parsley, raisins, turmeric and pepper to the pan;
• use a spatula to move the contents of the pan to the side, break the eggs and mix quickly into a crumbly omelet, then mix everything together;
• put rice in a pan, mix, add sprouts, mix again and serve.
Creole-Fried Beef Asparagus
Ingredients
• 200 g of beef;
• 150-200 g soaked soy asparagus;
• 50 g of red lettuce;
• 30 ml of red wine;
• 50 ml of orange juice;
• a quarter of a teaspoon of Tabasco sauce;
• 30 g of cornmeal;
• 60 g butter;
• 5 g of salt;
• 8 g of sugar;
• a third of a teaspoon of ground pepper mixture;
• vegetable oil;
• 60 tomato paste;
• parsley and dill to taste;
• 50 g cashew nuts.
Cooking
• an hour before cooking, marinate beef, sliced in stripes and onions, sliced in translucent rings, in orange juice and wine;
• fry the beef and onion in vegetable oil, the onion should brown, but not burn, and the beef should acquire a brownish-golden crust;
• finely chop the asparagus and send it to fry to beef;
• pour the wine-juice in which the beef was in the marinade pan and bring everything almost to a boil, wait until almost all the liquid has boiled away;
• reduce heat, add tomato paste, pepper, add salt and sugar, mix;
• melt the butter, fry the flour in it and send the mixture to the contents of the pan, mix everything;
• add tabasco sauce a few minutes before cooking and mix very well;
• bring the dish to readiness and serve, sprinkled with fresh chopped herbs and crushed cashew nuts.
Spicy Asparagus and Fungose Salad
Ingredients
• 300 g soaked soy asparagus;
• 100 g dry fungicose;
• 150 g carrots;
• 70 g of bell pepper;
• 100 g of cucumber;
• 100 g of Beijing cabbage;
• 30 ml of lemon juice;
• 3-4 cloves of garlic;
• 75-100 g of soy sauce;
• 25 g of cane sugar;
• half a teaspoon of hot ground pepper;
• half a tablespoon of ground coriander;
• 85-100 ml of vegetable oil;
• half a teaspoon of sesame oil;
• a teaspoon of sesame seeds.
Cooking
• Peking cabbage for a minute dip in boiling strongly salted water, then rinse with ice water - so it will be crispy;
• peel and chop the cucumber with thin strips, also chop the carrots and bell peppers;
• prepare a dressing of soy sauce, lemon juice, vegetable and sesame oil, coriander, sugar, hot pepper and crushed garlic;
• boil asparagus for 5 minutes, then squeeze, cut into medium pieces and cut each of them lengthwise;
• put cabbage, carrots, cucumber, pepper and asparagus in one dish, add the marinade and mix everything well so that the salad ingredients are all covered with the marinade;
• put the salad marinated for a couple of hours in the refrigerator;
• pour funchose with boiling water, cover with a lid, let it stand for a few minutes and drain the water, let cool;
• mix funchose with salad and serve, sprinkled with sesame seeds.
Soup with herbs, asparagus and chicken egg
Ingredients
• 50 g of soy asparagus soaked;
• 200 g of potatoes;
• 1.5 liters of beef or chicken stock;
• vegetable oil;
• 80 g of green beans;
• 80 g spinach;
• 100 g carrots;
• 30 g onions;
• 10 g of green onions;
• 2 eggs;
• 50 g sour cream.
Cooking
• finely grate the carrots, chop the onion, finely too and spasser everything until golden;
• finely chopped soaked asparagus, add to carrots with onions and fry;
• add finely chopped spinach and green onions to the pan and simmer for 3-4 minutes, set aside the pan;
• peel potatoes, cut into cubes and throw into the broth;
• 15 minutes after the potato went to the soup, add the beans to it;
• after another five minutes, put asparagus, spinach, frying in a saucepan and cook for 7-10 minutes;
• just before serving, season the soup with an egg whipped with sour cream and quickly mix the additive so that the eggs bloom in small flakes.
Asparagus with chicken and mushrooms in coconut milk
Ingredients
• 500-600 g chicken fillet;
• 150 g pre-soaked asparagus;
• 200 ml of coconut milk;
• one or two teaspoons of curry seasoning;
• a tablespoon of liquid honey;
• 200 g of champignon mushrooms or shiitake;
• 70 g carrots;
• 50 g of onions;
• 30 g of parsley;
• a teaspoon of grated fresh ginger root;
• 30 ml lime juice;
• 3 g of salt;
• a third of a teaspoon of red hot ground pepper;
• a tablespoon of paprika with dry ground;
• 3-4 cloves of garlic;
• vegetable oil for frying and pickling.
Cooking
• to prepare the marinade, mix 100 ml of vegetable oil with grated ginger root, lime juice, honey, chopped parsley, paprika and hot pepper;
• cut the chicken into medium slices, roll in a marinade and refrigerate for an hour or two;
• finely chop the onion, grate the carrots on a coarse grater and spasser them until golden;
• shift the frying to the side and fry the mushrooms cut into strips;
• after mushrooms, fry the finely chopped asparagus;
• fry chopped garlic in a separate pan, then pickled chicken, until golden brown;
• shift vegetables, asparagus and mushrooms to the chicken, add a couple of tablespoons of hot boiled water, cover and simmer for 10 minutes;
• pour coconut milk into the dish, add curry, salt, stir and add heat to a boil, reduce it and simmer for another 15 minutes, leaving or removing the lid as desired to see the sauce more or less thick.
Fried asparagus in batter
Ingredients
• 200-300 g of soy asparagus (soaked);
• 30 g of rice flour;
• 60-90 g of wheat flour;
• 30 g of starch;
• 3 g of salt;
• 2 eggs;
• 180-240 ml of mineral water.
Cooking
• boil the asparagus in salted water for 5-8 minutes, then squeeze and cut into slices to size to taste;
• for batter, mix all dry foods, add an egg to them, mix and pour in ice water;
• while stirring the batter, do not worry that there are lumps left - it should be so for its resemblance to a deliciously crispy Japanese tempura batter;
• heat enough oil in a suitable container so that the pieces of asparagus are immersed in it;
• dipping the pieces in turn into batter, quickly fry them until golden;
• Serve hot appetizer with any sauces.
Tips and Tricks for Soy Asparagus Recipes
• the duration of fuju soaking varies from 12 hours (if served as a snack, as part of a salad) to 2-3 hours (if soy asparagus is cooked in a recipe);
• asparagus will be ready faster if, instead of soaking in cold water, pour boiling water over it for half an hour, but then it will not be so tender and soft;
• sufficient readiness for the next preparation is determined by the fact that the fuju is lighter, becomes soft and flexible, and there is no dryness inside the fault;
• soaking water can be replaced with milk or broth;
• the specific soy smell of asparagus will disappear if lemon juice is added to the water;
• if you add crushed garlic, soy sauce or coriander to the water, soaking is combined with pickling, which gives the asparagus a spice;
• dry asparagus can be immediately boiled until tender, which will take about half an hour;
• Fuju cannot be overexposed in water - the taste will deteriorate and become sour;
• you can grind asparagus at any time - dry break, soaked - cut;
• asparagus, cut not across, but along, looks more spectacular due to its texture;
• for cooking snacks from fuju, seasoning for carrots in Korean is well suited.
• the shelf life of recipes made from soy asparagus is different, in this you can rely on the whole dish as a whole, but asparagus marinated with vinegar is stored in the refrigerator for 4-7 days;
• with all the variety of products suitable for soy asparagus, the recipes with it are especially good fish, poultry and fatty meat, dry white wine, sweet and sour sauces, tofu, eggplant, carrots, soy sauce and mushrooms.
