Fu in Gingery Onion Sauce
Fu is a traditional Japanese product made out of wheat that is high in protein and a good meat alternative.
You can find fu in a health food store that has a good
Try this dish next to some pressure cooked rice and steamed veggies! Delish!!
- 1/2 pkg fu rings
- 2 onions cut in half moons
- 1 tsp sesame oil
- 2 Tbls shoyu
- 2 Tbls mirin rice wine
- 2 tsp fresh grated ginger juice
- 1 tsp kuzu root starch dissolved in a little cold water
- Oil for deep frying (deoderized sunflower oil)
- 1/2 cup snow peas or sugar snap peas cut in half diagonally
- Small bunch of parsley - washed, dried and chopped
or 1-2 spring onions cut in thin diagonals
- On a med. high flame heat the deep fry oil in heavy
deep fry pan. (either cast iron or enamel coated iron)
Deep fry the fu for about 5 seconds on each side
(when the oil is ready the fu should sizzle when it
touches the oil) be careful not to let the overheat
- After frying remove to paper towel to drain
- Heat a thick bottomed med. size sauce pan that has a lid
- add the sesame oil.
- Saute the onions with a pinch of sea salt for 5-10 min
- till sweet and glassy.
- Cut the fu in quarters for the large rings or leave
whole if using the small ones
- Add the fu to the onions and add water cover the
- Cover the pan and let the steam build up, then turn down to simmer about 15 min.
- Check and make sure that all the fu is absorbing the liquid - push it down into the broth and turn it as needed.
- Remove lid and add mirin rice wine and shoyu.
- Simmer with the lid off for another 5 min. turn the
flame up a little if there to much water.
- Now add the ginger juice, snow peas and stir in the kuzu root starch - cook another min.
- Remove from heat and serve with garnish!