Date: 12/07/2024 12/08/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Cucumbers with Mixed Mushrooms
Summary:
This is a light and flavorful vegan dish that combines crunchy cucumber with a variety of mushrooms, offering a refreshing taste and nutritious balance in a quick stir-fry.
Ingredients:
Cucumber 200g (sliced diagonally)
Mixed mushrooms 150g (such as shiitake, enoki, oyster, or king oyster mushrooms, washed and sliced)
Vegetable oil 1 tablespoon (such as olive oil or canola oil)
Salt 1/2 teaspoon
Light soy sauce 1 teaspoon (optional)
White sesame seeds 1 teaspoon (optional)
Water as needed
Instructions:
1. Prepare Ingredients:
Wash the cucumber and slice it diagonally. Wash and trim the mushrooms into small pieces and drain well.
2. Blanching (Optional):
Bring water to a boil, blanch the mushrooms for 30 seconds, then drain. This step removes any raw taste and improves texture.
3. Heat the Pan:
Heat vegetable oil in a pan over medium-low heat.
4. Stir-fry the Mushrooms:
Add the mushrooms and stir-fry for 1-2 minutes until softened and fragrant.
5. Add the Cucumber:
Add the cucumber slices and stir-fry quickly for about 30 seconds to retain their crunchiness.
6. Seasoning:
Add salt (optional light soy sauce for extra flavor), stir well for another 10 seconds, then turn off the heat.
7. Serving:
Transfer to a plate, optionally sprinkle with white sesame seeds for extra aroma, and serve immediately.
