Date: 01/25/2025 01/26/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Braised Potatoes and Pumpkin
Summary:
This is a soft and comforting vegan stew where the smooth texture of potatoes blends with the natural sweetness of pumpkin, creating a hearty and flavorful dish.
Ingredients:
Potatoes 300g (peeled and cut into chunks)
Pumpkin 250g (peeled, deseeded, and cut into chunks)
Carrot 100g (cut into chunks)
Dried shiitake mushrooms 4 (soaked and sliced, 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)
Water or vegetable broth 500ml
Vegetable oil 1 tablespoon
Instructions:
1. Prepare the Ingredients:
Peel and cut the potatoes, pumpkin, and carrot into chunks. Soak and slice the dried shiitake mushrooms if using.
2. Heat the Pan:
Heat vegetable oil in a pan. Add the carrot and shiitake mushrooms, stir-frying over medium heat for 1 minute to release their aroma.
3. Add the Potatoes and Pumpkin:
Add the potato and pumpkin chunks, stir-frying to coat them evenly and slightly brown the edges.
4. Season and Simmer:
Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Mix well, then pour in 500ml of water or vegetable broth.
5. Slow Cook for Flavor:
Cover the pot and simmer over low heat for 20-25 minutes until the potatoes and pumpkin become tender and the broth thickens slightly.
6. Thicken the Sauce:
Gently stir to let some of the pumpkin dissolve into the broth, creating a naturally rich and creamy texture.
7. Serve and Enjoy:
Transfer to a bowl and serve warm. The potatoes are soft, the pumpkin is naturally sweet, and the broth is rich and flavorful.
