Date: 02/24/2024 02/25/2024
Location: Star Lake Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Stir-Fried Cabbage with Vermicelli
Summary:
This is a simple, flavorful vegan stir-fry where vermicelli absorbs a rich, savory sauce while the cabbage stays crisp and fresh, making it a delicious and easy home-style dish.
Ingredients:
Cabbage 200g (shredded)
Vermicelli noodles 100g (soaked until soft)
Carrot 50g (julienned, optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Aged vinegar 1/2 tablespoon (optional, for extra flavor)
Vegetable oil 1 tablespoon
Water 2 tablespoons
Instructions:
1. Soak the Vermicelli:
Place the vermicelli in warm water and soak for 10-15 minutes until soft. Drain and set aside.
2. Prepare the Vegetables:
Wash and shred the cabbage, and julienne the carrot if using.
3. Heat the Pan:
Heat vegetable oil in a pan over medium heat. Add the carrot and stir-fry for 30 seconds until slightly softened.
4. Add the Cabbage:
Toss in the shredded cabbage and stir-fry for about 1 minute until slightly softened but still crisp.
5. Season the Dish:
Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well to coat the vegetables evenly.
6. Add the Vermicelli:
Add the softened vermicelli and 2 tablespoons of water, stirring well to absorb the flavors. Continue stir-frying for 1-2 minutes.
7. Enhance the Flavor:
Before turning off the heat, drizzle aged vinegar (optional) and toss quickly for an extra tangy taste.
8. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The dish is light, flavorful, and has a satisfying mix of soft vermicelli and crunchy cabbage.
