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Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian ...
Okra (US: / ˈoʊkrə /, UK: / ˈɒkrə /), Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, [2][3] is a flowering plant in the mallow family native to East Africa. [4] Cultivated in tropical, subtropical, and warm temperate regions around the world for its edible green seed pods, okra is featured in the ...
Tofu Stir Fry. This tofu stir fry recipe is not only great for lunch or dinner, but it also makes a tasty breakfast, too. It features tofu seasoned with Chinese five-spice!
Chinese restaurants are very popular amongst families as opposed to fast food and continental cuisine which is more favoured by the youth. Pakistani Chinese food resembles Cantonese cuisine with its liberal use of chicken stock-based sauces seasoned with soy sauce, chili sauce, vinegar, monosodium glutamate and oyster sauce, but very rarely any ...
Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean :두부; RR :dubu, Chinese : 豆腐; pinyin : dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English.
Japanese and Chinese immigrants added the use of shoyu (a type of soy sauce) and sesame oil. Variations of poke abound. It can be served atop rice, seaweed or in a salad of greens.
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
In the late 1800s, okra soup recipes were commonly published in The New York Times. [10] American okra soup can be prepared using canned, frozen, or fresh okra. [ 11 ] It is a traditional soup in Savannah, Georgia and Charleston, South Carolina .