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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
Japanese/Macrobiotic section.

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

1. 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
2. After frying remove to paper towel to drain
3. Heat a thick bottomed med. size sauce pan that has a lid
4. add the sesame oil.
5. Saute the onions with a pinch of sea salt for 5-10 min
   - till sweet and glassy.
6. Cut the fu in quarters for the large rings or leave
   whole if using the small ones
7. Add the fu to the onions and add water cover the
   the fu.
8. Cover the pan and let the steam build up, then turn down to simmer about 15 min.
9. Check and make sure that all the fu is absorbing the liquid - push it down into the broth and turn it as needed.
10. Remove lid and add mirin rice wine and shoyu.
11. Simmer with the lid off for another 5 min. turn the
    flame up a little if there to much water.
12. Now add the ginger juice, snow peas and stir in the kuzu root starch - cook another min.
13. Remove from heat and serve with garnish!

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