Date: 08/02/2025 08/03/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Stir-Fried Cucumber with Wood Ear Mushrooms
Summary:
Stir-fried cucumber with wood ear mushrooms is a crisp and refreshing vegetarian dish that combines the coolness of cucumber with the tender chewiness of mushrooms.
Ingredients:
Cucumber 1 (sliced or julienned)
Dried black fungus 50g (soaked and torn into pieces)
Carrot half (shredded, optional)
Ginger 3 slices (shredded)
Salt to taste
Soy sauce 1 tablespoon
White pepper powder a pinch
Vegetable oil appropriate amount
Instructions:
1.Prepare the Ingredients:
Wash and slice or julienne the cucumber. Soak and tear the black fungus. Shred the carrot and ginger.
2.Sauté the Ginger:
Heat a pan with vegetable oil. Add the shredded ginger and stir-fry until fragrant.
3.Stir-Fry the Fungus:
Add the black fungus and stir-fry over high heat for 2 minutes until aromatic.
4.Add Cucumber and Carrot:
Add the cucumber and carrot. Stir-fry for about 1 minute until evenly mixed.
5.Season the Dish:
Add salt, soy sauce, and white pepper. Stir quickly until vegetables are just tender.
6.Serve and Enjoy:
Turn off the heat and plate the dish. It can be served hot or slightly chilled.
