This entry was posted on Thursday, August 14th, 2008 at 10:03 am and is filed under Soy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Oh yes, I’m back with another Okara (soybean pulp) recipe. I really want to hit home with these okara ideas because it’s a free by-product for those of you making your own soymilk.
Okara is high in protein and so many people are just throwing it away, but it can be used in a multitude of recipes.
Ingredients:
- 1 1/2 Tbsp oil
- 1/4 cup diced carrot
- 2 onions or leeks, thinly sliced or diced
- 1/2 cup diced lotus root (optional)
- 2/3 cup okara, lightly roasted (Okara Flour)
- 2 cups cook brown rice
- 2 Tbsp soy sauce
- 2/3 tsp salt
- Minced parsley
Putting it together:
Heat a wok or skillet and add the oil. Add the carrot and onion and saute until the onions are transparent. If using lotus root, add and saute for another minute. Add the rice, okara, soy sauce, and salt, mix together. Cook for about 3 minutes more, be sure to stir constantly. You want to heat it, not fry it. When well heated, serve hot garnished with the parsley.
That’s the basic recipe. I rarely follow recipes exactly, but we all like to have starting places. I never have these exact amounts and I often chop up other veggies to saute and add to the mixture. Try various peppers, broccoli or whatever vegetables you like for stir fry.
Have fun with it and increase your protein at the same time!