Soy concentrate (sauce) is one of the indispensable components of almost all Asian dishes. Recently, it has been firmly rooted in our kitchen. Modern housewives often add it when cooking traditional dishes, thereby enhancing the taste of the products used.
Especially popular and in marked demand are dishes from baked, stewed or fried vegetables in soy sauce. They may well serve as completely independent dishes or serve as an excellent addition to meat, fish, poultry, and any side dish.
Vegetables in soy sauce - general principles of preparation
• The sauce is prepared on the basis of soy concentrate with the addition of various spices and spices, often supplemented with sour cream. In most cases, soy sauce is a liquid dressing, but it is possible that it is slightly thickened and starch is used for this.
• There are many options for vegetable dishes, in soy sauce you can cook both individual types of vegetables and assorted vegetables. In the preparation using various cooking technologies. Vegetables with soy sauce are fried in a pan, baked or stewed in it.
• The most widespread are spicy dishes with soy dressing, the influence of adapted Korean cuisine, so popular in Russia, affected it. As a result, the selection of vegetables for such dishes is characteristic, first of all, for Far Eastern cuisines.
• You can’t get by with the soya component alone - almost without fail garlic and hot pepper are used. Do not forget that soybean concentrate somewhat enhances the sharpness of spices and the salinity of the finished dishes, be sure to take a sample and focus on taste in the process of adding it.
Vegetables in Soy Sauce: Spicy Eggplant Recipe
Ingredients:
• medium-sized eggplant - one kilogram;
• two large onions;
• garlic;
• a spoonful of soya salt sauce;
• half a spoon of ground hot pepper;
• water - six spoons;
• 140 gr. refined oil;
• set of spices "For vegetable hot dishes."
Cooking method:
1. We cut eggplants with transverse plates half a centimeter thick and dissolve them into strips of two centimeter width. Pour eggplant with salt, leave for about a quarter of an hour. Then carefully wash the remaining salt from the strips and squeeze them slightly.
2. In a deep pan, heat a spoonful of oil and lightly fry the eggplant. Do not brow, keep on medium heat for about a minute, turn over and do the same with the reverse side, it is necessary that the vegetables only soften slightly. Add the fried eggplant in a bowl.
3. Pour water into the oil remaining in the pan, add finely chopped onions and garlic (3-4 teeth). Pour soy sauce here, season with pepper and spices, stir.
4. Bring the sauce to a boil, dip the fried eggplant in it. Simmer over medium heat until all moisture is evaporated.
5. Serve the eggplant hot, sprinkled with chopped garlic.
Stewed vegetables with soy sauce in sour cream
Ingredients:
• eggplant - two small fruits;
• large carrot;
• two red Bulgarian peppers;
• two fleshy tomatoes;
• a spoon of sour cream;
• 50 ml of soybean concentrate;
• garlic;
• oil, frozen out, sunflower;
• 50 ml of homemade oily cream.
Cooking method:
1. Carrots, eggplant, cut into small cubes, pulp of bell pepper - slices of about the same size, and onion into thin strips.
2. We well heat the vegetable oil in a thick-walled pan, dip the carrots into it. Fry over medium heat, stirring regularly - slices of the vegetable should not brown.
3. When the carrot becomes soft, spread the bell pepper and eggplant, mix. We continue to warm until they soften.
4. On top of almost ready-made vegetables, put tomatoes chopped into cubes and pour cream or homemade milk. We add soy sauce, mix well and leave to simmer under the lid. We make heating minimal, cook five minutes.
5. We spread sour cream to vegetables, again, stir everything well and simmer for another five minutes. At the end, removing the sample, add, add chopped garlic (2 teeth), pepper and remove from heat.
Asian-style fried vegetables in soy sauce
Ingredients:
• one large, unripe eggplant;
• large carrot;
• Bulgarian red pepper;
• sunflower oil;
• five spoons of soy light sauce;
• two onions;
• medium sized zucchini.
Cooking method:
1. Thinly cut the peel from the eggplant, cut the pepper and select the seeds. Cut the eggplant and zucchini into large cubes, the pulp of bell pepper wide, and the onion into thin strips. Coarsely rub the carrots.
2. Pouring 2 tablespoons of oil into the pan, spread the chopped onion. Fry over high heat until lightly transparent and temporarily put on a plate.
3. Add a little more oil, let it warm up well. Dip eggplant in hot fat and fry until soft, about 6 minutes. Be sure to warm the fat well, otherwise the eggplant will immediately absorb it.
4. Put the previously fried onions, carrots back into the pan. Cooking without letting the vegetables burn, three minutes. Now we send pepper and zucchini to the pan. We fry for two minutes, stirring regularly.
5. Pour five tablespoons of soybean concentrate to the vegetables and, after stirring, turn off the heat. We give the dish another five minutes to stand under the lid.
Soy Sauce Vegetables: Baked Potato with Mushrooms
Ingredients:
• dark soy sauce - half a cup;
• six large potatoes;
• one and a half tablespoons of starch;
• 150 gr. fresh medium-sized champignons;
• two small onions;
• 50 ml of any vegetable oil;
• ready-made spices "For vegetable homemade dishes."
Cooking method:
1. In a suitable bowl, mix soy sauce with oil and spices. We breed starch in the cooked marinade.
2. Peel the potatoes, cut the tubers into thin sticks. Dip the potatoes in boiling water, boil for four minutes, and lay on a sieve.
3. Cool slightly, transfer the potatoes to a bowl, pour soya marinade. Add randomly chopped mushrooms and half onion rings, mix.
4. We spread a wide sheet of foil, spread in the center the products mixed with the sauce. We form, tightly pinching the edges of the foil, low sides and place the improvised shape in the oven.
5. Baking at 180 degrees, systematically stir the potatoes so that it is evenly browned on all sides. Cook for about 45 minutes, until the potatoes cook and become soft.
Chinese style soy sauce vegetables
Ingredients:
• broccoli, green beans, root celery - 100 g each;
• onion head;
• large size peppers;
• sweet large peppers - 1 pc.;
• a spoonful of corn starch;
• two spoons of hot ketchup;
• 75 ml of soy sauce;
• a small lemon;
• 100 grams of canned pineapple syrup.
Cooking method:
1. Cut celery into large, thin plates. Fry them in hot oil to a golden blush on both sides and spread on a plate.
2. In salted water, boil the beans. Dip the pods in boiling water, cook for 7 minutes with a slight boil. Large pods are pre-cut into pieces.
3. Fry the half rings of the onion until transparent and add the sliced carrots to it. After frying for two minutes, add blanched beans and broccoli inflorescences. Cover with a lid, simmer at moderate heat.
4. To the vegetables that have reached the readiness, we lay out thin strips of pulp of bell pepper, stirring, fry for another minute and a half. Cook without a lid.
5. As soon as the pepper softens a little, add salt and season with pepper. Add pineapples and previously fried celery. Temporarily turn off the heat.
6. In the syrup remaining from the pineapples, we dilute the starch, pour two tablespoons of fresh lemon juice and half a glass of water into the mixture. Add soy sauce, pour with ketchup and mix.
7. Pour the vegetables with the prepared sauce, set the medium heat. Bringing to a boil, slightly lower the temperature, stew the vegetables in soy sauce for two minutes.
The simplest recipe for cooking vegetables in soy sauce
Ingredients:
• a two hundred gram can of canned corn;
• three large carrots;
• 5 small young zucchini;
• sweet red pepper;
• lemon - half a large citrus;
• granulated sugar;
• dark soy sauce;
• 15 broccoli inflorescences.
Cooking method:
1. Thinly remove the peel from the zucchini and cut them with transverse plates, up to half a centimeter thick. In the same way we prepare carrots, and sweet peppers - in large strips.
2. We deeply rub a deep baking sheet or a wide form from the inside with vegetable oil and spread the vegetables in layers. First, carrots, zucchini on it, and on top - sweet pepper. Then spread the broccoli, and the last layer - corn.
3. We measure half a glass of soy concentrate, dissolve sugar in it. Add two tablespoons of lemon juice, adjust the taste of seasoning with salt.
4. Pour the cooked soy sauce with vegetables so that it covers them only 1/3, and cover the form with a sheet of foil.
5. Cook at 180 degrees, without removing the foil, 45 minutes.
Technological tricks and features of cooking vegetables in soy sauce
• Choose only fresh, not overripe vegetables. Pay particular attention to zucchini and eggplant. Their peel should be elastic, without visible damage. The wrinkled surface of such vegetables suggests that the product has been stored for a long time and its flesh is "flabby."
• Do not use large zucchini and eggplant. They are usually overripe, and most of them are large seeds, not flesh.
• It is not necessary to use fresh vegetables. Broccoli, asparagus beans can be used frozen. To speed up defrosting, frozen vegetables are kept in warm water for an additional 20 minutes after thawing.
