Date: 06/14/2025 06/15/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Vegetable-Stuffed Pancake
Summary:
Vegetable-stuffed pancake is a crispy and flavorful plant-based flatbread filled with assorted vegetables, making it a wholesome and satisfying dish.
Ingredients:
Flour 200g
Water about 100ml (to make batter)
Cabbage 100g (shredded)
Carrot 50g (shredded)
Shiitake mushrooms 3 (soaked and diced)
Glass noodles 30g (soaked and chopped)
Ginger 3 slices (minced)
Soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon
Sesame oil a few drops
Salt to taste
Vegetable oil appropriate amount
Instructions:
1.Make the Batter:
Mix the flour with water until smooth and lump-free to form a pourable batter. Let it rest for 10 minutes.
2.Prepare the Filling:
Combine the cabbage, carrot, mushrooms, glass noodles, and minced ginger. Season with soy sauce, vegetarian oyster sauce, salt, and sesame oil. Mix well.
3.Heat the Pan:
Heat a non-stick pan and lightly brush with oil. Pour a ladle of batter into the pan and spread into a round shape.
4.Add the Filling:
Once the batter begins to set, spread a layer of filling evenly over it. Gently press the filling down with a spoon.
5.Pan-Fry Until Golden:
When the bottom is set, carefully flip and cook the other side over low heat until both sides are golden and cooked through.
6.Serve and Enjoy:
Remove from the pan, cut into pieces, and serve hot. Can be paired with a dipping sauce of your choice.
