Salsa de soja: un cuenco pequeño con mucho sabor

Soy Sauce: A Little Bowl with Big Flavor

Soy sauce is a dark brown liquid made mainly from fermented soybeans. It is common in many Asian cuisines, including Chinese, Japanese, Korean, Filipino, Indonesian, and Malaysian cooking. People use it to add a strong, salty flavor to food. It also gives dishes a beautiful brown color. Try this simple soy sauce stir-fry. First, cut broccoli and another vegetable into small pieces. Heat a little oil in a pan. Add the vegetables and cook until they are tender but still bright. Add one or two tablespoons of soy sauce and stir well. Serve the vegetables with rice or noodles. Add cashews or chicken if you like. Soy sauce comes in different types. Chinese dark soy sauce is thick and adds color. Indonesian kecap manis is sweet. Japanese tamari is usually thicker and often has no wheat. Remember that soy sauce can be extremely salty, so taste your food before adding more.