Date: 01/11/2025 01/12/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Braised Kao Fu with Four Delights
Summary:
This is a rich, flavorful vegan dish where spongy kao fu (wheat gluten) absorbs a delicious soy-based sauce, combined with shiitake mushrooms, wood ear fungus, peanuts, and carrots for a hearty and festive meal.
Ingredients:
Kao fu (wheat gluten) 250g (cut into chunks)
Dried shiitake mushrooms 4 (soaked and sliced)
Dried wood ear fungus 30g (soaked and torn into small pieces)
Peanuts 50g (soaked for 2 hours and peeled)
Carrot 50g (sliced)
Light soy sauce 2 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Dark soy sauce 1/2 tablespoon (for color)
Rock sugar 1 tablespoon
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Star anise 1 piece (for extra aroma)
Vegetable oil 1.5 tablespoons
Water or vegetable broth 400ml
Instructions:
1. Prepare the Kao Fu:
Cut the kao fu into chunks and blanch in boiling water for 2-3 minutes to remove excess impurities. Drain and gently squeeze out excess water.
2. Sauté the Ingredients:
Heat vegetable oil in a pan, add sliced shiitake mushrooms, wood ear fungus, carrot slices, and peanuts. Stir-fry for 1 minute until fragrant.
3. Add the Kao Fu and Seasonings:
Toss in the blanched kao fu. Add light soy sauce, vegetarian oyster sauce (optional), dark soy sauce, rock sugar, salt, white pepper powder (optional), five-spice powder (optional), and star anise. Stir well.
4. Simmer for Flavor:
Pour in water or vegetable broth, cover, and simmer over low heat for 20 minutes, allowing the kao fu to absorb the flavors.
5. Reduce the Sauce:
Uncover and let simmer for another 5 minutes until the sauce thickens slightly and coats the ingredients well.
6. Serve and Enjoy:
Transfer to a serving dish and enjoy. The kao fu is juicy and flavorful, the peanuts are soft, and the mushrooms and wood ear fungus are infused with the rich sauce.
