Fu champuruu / Okinawan-style stir-fry with wheat gluten cakes

Fu wheat gluten cakes come alive in champuruu, a common Okinawan stir-fry dish. Fu is soaked in egg before frying, making this dish very filling. Any vegetable, mushroom, meat or  seafood works great. Check your fridge!

1/3 of recipe:
101 calories; 7.6 g protein; 4.5 g fat; 6.1 g carbohydrate; 4.9 g net carbs; 100 mg sodium; 145 mg cholesterol; 1.2 g fiber

Tatsai to ninjin no okarani / ta cai, carrot and soybean pulp simmered in broth

A humble okara and vegetable dish enriched by sakura ebi dried shrimp and ta cai, a leafy Chinese green.