Date: 12/21/2024 12/22/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Baby Corn with Carrots and Wood Ear Mushrooms
Summary:
This is a vibrant and flavorful vegan dish where crisp baby corn, refreshing carrots, and chewy wood ear mushrooms are quickly stir-fried to retain their natural taste and texture.
Ingredients:
Baby corn 150g (cut into sections)
Carrot 100g (sliced)
Wood ear mushrooms 50g (dried wood ear mushrooms rehydrated and torn into small pieces)
Vegetable oil 1 tablespoon (such as olive oil or canola oil)
Salt 1/2 teaspoon
Light soy sauce 1 teaspoon (optional)
White sesame seeds 1 teaspoon (optional)
Water as needed (for blanching, optional)
Instructions:
1. Prepare Ingredients:
Soak the dried wood ear mushrooms in warm water until fully rehydrated, then wash and tear them into small pieces. Slice the carrot and cut the baby corn into sections.
2. Blanching (Optional):
Bring water to a boil, blanch the baby corn for 30 seconds, then remove and drain to maintain its crunchy texture.
3. Heat the Pan:
Add vegetable oil to a pan and heat over medium-low heat.
4. Stir-fry Carrots and Wood Ear Mushrooms:
Add the carrot slices and stir-fry for about 1 minute. Then, add the wood ear mushrooms and continue stir-frying for another minute.
5. Add the Baby Corn:
Add the baby corn and stir-fry for 30 seconds to heat evenly while keeping it crispy.
6. Seasoning:
Add salt (optional light soy sauce for extra flavor), stir well for another 10 seconds, then turn off the heat.
7. Serving:
Transfer to a plate, optionally sprinkle with white sesame seeds for added aroma, and serve immediately.
