Date: 10/05/2024 10/06/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Braised Five Treasures
Summary:
This is a flavorful vegan dish featuring five key ingredients, slow-braised in a rich sauce to enhance umami depth, making it a perfect meal to serve with rice.
Ingredients:
King oyster mushrooms 100g (sliced thick)
Shiitake mushrooms 100g (sliced)
Firm tofu (dried tofu strips) 100g (sliced)
Lotus root 100g (sliced)
Carrot 100g (sliced)
Vegetable broth 500ml (made from kombu, mushrooms, etc.)
Ginger powder 1/2 teaspoon
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)
Vegetable oil 2 tablespoons
Cornstarch slurry 1 tablespoon (1 teaspoon cornstarch + 2 tablespoons water)
Instructions:
1. Prepare Ingredients:
Wash and slice the king oyster mushrooms, shiitake mushrooms, tofu, lotus root, and carrot.
2. Pan-fry Ingredients:
Heat 1 tablespoon of vegetable oil in a pan, then add lotus root and tofu strips. Sear until slightly golden, then remove and set aside.
3. Sauté the Mushrooms:
Add another tablespoon of vegetable oil, then stir-fry the king oyster and shiitake mushrooms over medium heat until softened and aromatic.
4. Combine Ingredients:
Add the carrots, along with the previously seared lotus root and tofu strips, stirring to combine.
5. Braise for Flavor:
Pour in the vegetable broth and season with ginger powder, soy sauce, vegetarian oyster sauce (optional), salt, white pepper, and five-spice powder. Stir well and simmer over medium-low heat for 10 minutes.
6. Thicken the Sauce:
Add the cornstarch slurry and mix until the sauce slightly thickens, then turn off the heat.
7. Serve and Enjoy:
Transfer to a serving plate and enjoy hot. The combination of five ingredients creates a deep umami flavor with a balanced texture.
