Tuesday, March 5, 2013

SOYA CHUNK FRY

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.[1] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat
Soy protein can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads



INGREDIENTS:-

Soya Chunks-2 cups
Chopped garlic-1 tbsp
Chopped ginger-1 tbsp
Chopped green chili-1 tbsp
Chopped tomato-1 small
Red chili sauce-1 tsp
Soya sauce-2 tsp
Vinegar-1 tsp
Salt to taste
Oil-2 tbsp
Ajinomoto- 1 pinch(optional)


METHOD:-

1-Take the soya chunks in 8 cups of hot water with a pinch of salt,boil for 5 min.
2-Remove from fire,after 10 mins drain out the water.Rinse soya chunks 2-3 mins in fresh water.
3-Lightly squeeze out excess water of all the soya chunks.
4-Heat 1 tbsp Oil in a pan,add the soya chunks & stir for 3-4 min until it turns to brown color,keep it aside.
5-In the same pan heat rest 1 tbsp oil,add chopped ginger,chopped garlic and chopped green chili and saute for 2-3 mins.
6-Then add chopped tomato and stir it for 2 mins,then add soya,vinegar,red chili sauce,salt and ajinomoto and saute for sometime.
7-Then add soya chunks and mix properly,cook for 8-10 mins.
8-Then remove from heat and serve hot with rotis or you can eat as a stater.



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