Soy concentrate (sauce) is one of the indispensable components of almost all Asian dishes. Recently, it has firmly rooted in our kitchen. Modern housewives often add it when cooking traditional dishes, thereby enhancing the taste of the products used.
Dishes from baked, stewed or fried vegetables in soy sauce are especially popular and are in noticeable demand. They may well act as completely independent dishes or serve as an excellent addition to meat, fish, poultry, or any side dish.
Vegetables in Soy Sauce - General Cooking Principles
• The sauce is prepared on the basis of soy concentrate with the addition of various spices and spices, often complemented with sour cream. In most cases, soy sauce is a liquid dressing, but there are cases when it is thickened a little and starch is used for this.
• There are a lot of vegetable dishes, in soy sauce you can cook both individual types of vegetables and assorted. In the preparation of using various technologies of culinary processing. Vegetables with soy sauce are fried in a pan, baked or stewed in it.
• Spicy dishes with soy dressing are the most common, influenced by the adapted Korean cuisine, so popular in Russia. As a result, the selection of vegetables in such dishes is typical, above all, for Far Eastern cuisines.
• Soy component alone is indispensable - garlic and hot pepper are used almost without fail. Do not forget that soybean concentrate somewhat enhances the sharpness of spices and the salinity of ready-made dishes; in the process of adding it, be sure to take a sample and focus on taste.
Vegetables in soy sauce: the recipe for spicy eggplant
Ingredients:
• mid-size eggplants - one kilogram;
• two large onions;
• garlic;
• a spoon of soy salty sauce;
• half a spoonful of ground hot pepper;
• water - six spoons;
• 140 gr. refined oil; • a set of spices “For vegetable hot dishes”.
Cooking Method:
1. Eggplants are cut with transverse plates, half a centimeter thick and dispensed into strips of two centimeters width. Pour eggplant with salt, leave for about a quarter of an hour. Then carefully wash the remnants of salt from the strips and slightly squeeze them.
2. In a deep frying pan, warm up a spoonful of butter and lightly fry the eggplants. We do not brown, we stand on average heating for about a minute, we turn it upside down and do the same with the back side, it is necessary that the vegetables only soften slightly. Fried eggplants fold in a bowl.
3. Add the water to the remaining oil in the pan, add onion and garlic (3-4 teeth). Pour soy sauce here, season with pepper and spices, stir it.
4. Bring sauce to a boil, dip fried eggplant in it. Over medium heat, simmer until all the moisture evaporates.
5. Serve eggplants hot, sprinkled with chopped garlic.
Stewed vegetables with soy sauce in sour cream
Ingredients:
• Eggplant - two small fruit;
• large carrot;
• two red Bulgarian perchins;
• two fleshy tomatoes;
• spoon of sour cream;
• 50 ml of soy concentrate;
• garlic;
• oil, frozen, sunflower;
• 50 ml fat homemade cream.
Cooking Method:
1. Carrots, cut eggplants into small cubes, bell pepper flesh into slices of approximately the same size, and onions into thin strips.
2. Heat the vegetable oil well in a thick-walled pan, dip carrots in it. Fry over medium heat, stirring regularly - the pieces of vegetable should not redden.
3. When the carrot is soft, lay out the Bulgarian pepper and eggplants, mix. We continue to warm up until they soften.
4. On top of almost ready vegetables we put chopped tomatoes into cubes and pour them with cream or home-made milk. Pour in soy sauce, mix well and leave to stew under the lid. Heating is done minimal, cook five minutes.
5. Spread sour cream on vegetables, stir everything well again and simmer for another five minutes. At the end, removing the sample, we add it, add chopped garlic (2 teeth), add it and remove from the heat.
Fried vegetables in “Asian-style” soy sauce
Ingredients:
• one large, unripe eggplant;
• large carrot;
• Bulgarian red pepper;
• sunflower oil;
• five spoons of soy light sauce;
• two bulbs;
• medium-sized zucchini.
Cooking Method:
1. With eggplant, thinly peel the skin, cut the pepper and select the seeds. Eggplant and zucchini cut into large cubes, the pulp of bell pepper wide, and onions into thin strips. Closely rub the carrots.
2. Pour 2 spoons of butter into the pan, spread the onion. Fry on intense fire, until light transparency and temporarily shift to the plate.
3. Pour some more oil, let it warm up well. Dip eggplants in hot fat and fry until soft, about 6 minutes. Be sure to heat the fat well, otherwise the eggplants will immediately absorb it.
4. Put the previously fried onions and carrots back into the pan. Cooking without letting the vegetables burn slightly for three minutes. Now we send pepper and zucchini to the pan. Fry for two minutes, stirring regularly.
5. Pour five spoons of soy concentrate to the vegetables and, stirring, turn off the fire. Dish give another five minutes to stand under the lid.
Vegetables in Soy Sauce: Baked Potatoes with Mushrooms
Ingredients:
• dark soy sauce - half a cup;
• six large potatoes;
• one and a half tablespoons of starch;
• 150 gr. fresh medium-sized mushrooms;
• two small bulbs;
• 50 ml of any vegetable oil;
• ready-made spices “For home-made vegetable dishes”.
Cooking Method:
1. In a suitable bowl, mix soy sauce with oil and spices. Diluted in cooked marinade starch.
2. Peel the potatoes, cut the tubers into thin cubes. Dip the potatoes in boiling water, boil for four minutes, and lay back on the sieve.
3. Cool slightly, put the potatoes in a bowl, pour the soy marinade. Add arbitrarily chopped mushrooms and onion half rings, mix.
4. Spread a wide sheet of foil, lay out the products mixed with the sauce in the center. We form, tightly pinching the edges of the foil, low sides and place the improvised form in the oven. 5. When baking at 180 degrees, stir the potatoes systematically so that it blush evenly from all sides. Cook for about 45 minutes until the potatoes are cooked and become soft.
Vegetables in soy sauce in Chinese
Ingredients:
• broccoli, green beans, celery root - 100 gr .;
• onion head;
• large pepper size;
• sweet large pepper - 1 pc .;
• a spoonful of cornstarch;
• two spoons of spicy ketchup;
• 75 ml of soy sauce;
• small lemon;
• 100 grams of pineapples preserved in syrup.
Cooking Method:
1. Cut the 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 with a slight boil for 7 minutes. Large pods are pre-cut into pieces.
3. Fry the onion half rings until transparent and add the carrot sliced to it. Fry two minutes, add the blanched beans and broccoli florets. Cover with a lid, stew at moderate heat.
4. To the vegetables that have come to readiness, we lay out thin strips of bell pepper pulp, stirring, fry for another minute and a half. Cooking without a lid.
5. As soon as the pepper softens a little, we add some salt and season with pepper. Add pineapples and previously fried celery. Temporarily turn off the heat.
6. In the syrup remaining from pineapples, dilute the starch, pour into the mixture two tablespoons of fresh lemon juice and half a glass of water. Add soy sauce, pour ketchup and mix.
7. Fill vegetables with cooked sauce, set the average heat. Bringing to a boil, lower the temperature a bit, simmer vegetables in soy sauce for two minutes.
The simplest recipe for cooking vegetables in soy sauce
Ingredients:
• two hundred gram cans of canned corn;
• three large carrots;
• 5 small young zucchini;
• sweet red pepper;
• lemon - half of large citrus;
• granulated sugar;
• soy dark sauce; • 15 broccoli florets.
Cooking Method:
1. Thinly remove the peel from the courgettes and cut them into transverse plates, up to half an inch thick. In the same way, prepare the carrot, and sweet pepper - in large stripes.
2. Deep baking or a wide form from the inside is well rubbed with vegetable oil and layers of vegetables are laid out. First, a carrot, zucchini on it, and on top - sweet pepper. Then lay out broccoli, and the last layer - corn.
3. We measure off half a cup of soy concentrate, dissolve sugar in it. Add two spoons of lemon juice, adjust the taste of salt dressing.
4. Fill vegetables with soy sauce so that it covers only 1/3 of them, 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, unripe vegetables. Pay special attention to zucchini and eggplant. Their skin must be elastic, without visible damage. The wrinkled surface of such vegetables indicates that the product has been stored for a long time and its flesh is “flabby”.
• Do not use large zucchini and eggplants. They are usually overripe, and most of them are large seeds, not pulp.
• It is not necessary to use fresh vegetables. Broccoli, green beans can be used and frozen. To accelerate defrosting, frozen vegetables are kept in warm water for an additional 20 minutes after thawing.
