Dry asparagus is a talented invention of oriental cuisine. This dried soy milk froth is very rich in complete protein and vitamins, which is why vegetarians love it so much. But for those who do not refuse meat, dishes made from it will be useful for digestion and simply satisfy the exacting taste.
Korean-style dry asparagus
Ingredients:
- 200 g dry asparagus;
- 2 carrots;
- 4 cloves of garlic;
- 1 bay leaf;
- 6 peas of allspice;
- 1 tbsp. sugar and salt;
- 1/3 tsp ground red pepper;
- 1 tbsp. vegetable oil;
- 5 tbsp. apple cider vinegar.
Soak dry asparagus in cold water for 4 hours. Drain off the liquid, rinse the increased white fibers and cut into small pieces. Grate the carrots on a fine grater. Peel the garlic and crush it in a mortar. Combine all prepared ingredients.
If you are cooking Korean-style asparagus for future use, then take sesame oil instead of vegetable oil, this is a wonderful natural preservative.
Make a salad dressing. Pour vegetable oil into a saucepan and put on high heat. Pour salt, sugar, red pepper into a bowl and bring the contents to a boil. Add bay leaves, allspice and apple cider vinegar and remove immediately from the stove. Pour the boiling sauce over the vegetables, stir and refrigerate for 3 hours.
Fried soy asparagus
Ingredients:
- 100 g dry asparagus;
- 1 onion;
- 1 carrot;
- 100 g green beans (frozen);
- 1 tbsp. soy sauce;
- a pinch of ground black pepper;
- 30 g of cilantro;
- salt;
- vegetable oil.
Soy asparagus strips must be completely covered with water to get evenly soaked. For fidelity, press them down with oppression.
Soak dried asparagus and cut into 4-5 cm pieces. Peel the onions and carrots, chop thinly and fry with the green beans in vegetable oil. Cook the vegetables for 5 minutes, stirring occasionally with a spatula. Add asparagus to them, season with black pepper, soy sauce, salt to taste and sprinkle with chopped cilantro. Stir everything well and simmer under the lid for another 5 minutes. Serve as a stand-alone meal or with a rice side dish.
Dry asparagus stewed in tomato and sour cream sauce
Ingredients:
- 150 g dry asparagus;
- 1 large tomato;
- 4 tablespoons 20% sour cream;
- a pinch of ground black pepper;
- salt;
- vegetable oil.
Let the dried product swell well in water. Cut it into slices. Heat some vegetable oil and fry the sliced tomato in it until you get a puree. Transfer the asparagus to the pan, pour in the sour cream, stir everything and simmer for 10-15 minutes at the lowest temperature under the lid, then add salt as needed, pepper and remove from heat.
