Date: 04/13/2024 04/14/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Sizzling Oil Cucumber Rolls
Summary:
This is a refreshing and crispy vegan appetizer where thin cucumber rolls are filled with fresh vegetables and drizzled with hot oil for an aromatic boost, creating a flavorful balance of tanginess and mild spice.
Ingredients:
Cucumber 1 (sliced thinly lengthwise)
Carrot 50g (julienned)
Purple cabbage 50g (julienned, optional)
Salt 1/2 teaspoon
Light soy sauce 1 tablespoon
Aged vinegar 1 tablespoon
White pepper powder to taste (optional)
Toasted white sesame seeds 1 teaspoon (optional)
Vegetable oil 2 tablespoons
Dried chili powder 1/2 teaspoon (optional)
Instructions:
1. Prepare the Cucumber Rolls:
Wash the cucumber and slice it into long, thin strips using a vegetable peeler. Julienne the carrot and purple cabbage for the filling.
2. Roll the Cucumber:
Place a small portion of julienned carrot and purple cabbage on one end of a cucumber slice, then roll it up tightly and arrange on a serving plate.
3. Make the Dressing:
In a small bowl, mix light soy sauce, aged vinegar, salt, and white pepper powder (optional). Drizzle the dressing over the cucumber rolls.
4. Sizzle the Oil:
Heat vegetable oil in a pan until it starts to smoke slightly, turn off the heat, then add dried chili powder (optional). Immediately pour the hot oil over the cucumber rolls to enhance the aroma.
5. Serve and Enjoy:
Sprinkle with toasted white sesame seeds and serve immediately for a crunchy, tangy, and flavorful dish.
