Date: 02/01/2025 02/02/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Braised Eggplant with Preserved Mustard Greens
Summary:
This is a rich, savory vegan dish where soft eggplant absorbs the deep umami flavors of preserved mustard greens, creating a deliciously fragrant and satisfying meal.
Ingredients:
Eggplant 300g (cut into chunks or thick slices)
Preserved mustard greens (Meigan Cai) 50g (soaked, rinsed, and chopped)
Carrot 50g (julienned, optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Dark soy sauce 1/2 tablespoon (for color)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Rock sugar 1/2 tablespoon (or substitute with white sugar)
Five-spice powder 1/2 teaspoon (optional)
Water or vegetable broth 200ml
Vegetable oil 2 tablespoons
Instructions:
1. Prepare the Eggplant:
Wash and cut the eggplant into chunks or thick slices. Soak in lightly salted water for 10 minutes to prevent oxidation and improve texture.
2. Prepare the Preserved Mustard Greens:
Soak preserved mustard greens in water for 20 minutes, rinse thoroughly to remove excess salt, then squeeze out excess water and chop finely.
3. Pan-Fry the Eggplant:
Heat 2 tablespoons of vegetable oil in a pan. Add the drained eggplant and pan-fry over medium heat until slightly golden and softened. Remove and set aside.
4. Sauté the Ingredients:
In the same pan, leave a small amount of oil and add the chopped mustard greens and julienned carrots (if using). Stir-fry for 1 minute until fragrant.
5. Add the Eggplant and Seasonings:
Return the eggplant to the pan. Add light soy sauce, vegetarian oyster sauce (optional), dark soy sauce, salt, white pepper powder (optional), five-spice powder (optional), and rock sugar. Stir well to coat.
6. Simmer for Flavor:
Pour in 200ml of water or vegetable broth. Cover and simmer over low heat for 10-15 minutes until the eggplant absorbs the flavors and the sauce thickens slightly.
7. Finish and Serve:
Once the sauce is reduced but still slightly moist, turn off the heat and transfer to a serving plate. Enjoy the soft, flavorful eggplant infused with the rich aroma of preserved mustard greens.
