Unusual Curry … with okara, the byproduct of the soy milk
What is OKARA? is the term used to denote the byproduct/foodscrap in the production of homemade soy milk and other vegetable milks (rice, almond). If you have ever self-produced a vegetable milk you’ll know what I’m talking about. Making homemade soy milk, rice, almond or other type is not complicated and does not require special tools. You can flavor it as you like or just leave it natural. The self-production of the soy milk allows you to select high quality ingredients, non-GMO, organic without additives and above all to save money. The savings in the production of soy milk is about 80%, a good reason to try.
If you try the homemade vegetable milk you will get too an interesting by-product: the okara, a grainy rich in fiber and nutrients. If not used immediately can be dried or freeze it so that it will last a long time, alternatively if you refrigerate use it within 3-4 days. This byproduct is an extremely versatile ingredient that can be used to make cookies, cakes, casseroles or simply sautéed with vegetables and curry as in this excellent dish.
300g okara (soy or other legumes, rice, almonds, oats)
5 dried shiitake mushrooms
The green part of 1 leek
1 clove of garlic
4 tablespoons sunflower seed oil cold pressed
1 heaping tablespoon of yellow curry powder
1 pinch of red pepper
A few chives
Keep the okara in the refrigerator until ready to use. In a wok put the curry with chili and toast for a few minutes. Then add the olive oil, chopped garlic and leek thinly sliced. Let dry for a few minutes then add the shiitake and carrots sliced thin and sauté for about 5 minutes on high heat. Then add the okara, salt and continue to cook for another 7-8 minutes. Complete with fresh chives and serve.
This dish is easy to prepare, healthy, protein (especially if you use the okara of soybean), cheap and extremely tasty, perfect for lunch at the office. Try!