Date: 02/15/2025 02/16/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Bamboo Shoots in Tomato Sauce
Summary:
This is a refreshing and flavorful vegan dish where tender bamboo shoots absorb the tangy tomato sauce, creating a sweet and sour taste that is light yet satisfying.
Ingredients:
Bamboo shoots 300g (peeled and cut into chunks or diagonal slices)
Tomatoes 2 (peeled and diced)
Red bell pepper 50g (sliced, optional)
Tomato paste 2 tablespoons
Light soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Rock sugar 1 tablespoon (or substitute with white sugar)
Water or vegetable broth 100ml
Cornstarch 1 teaspoon (mixed with 2 tablespoons of water)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare the Bamboo Shoots:
Peel and cut the bamboo shoots into chunks or diagonal slices. Soak in lightly salted water for 10 minutes to remove bitterness and maintain color.
2. Blanch the Bamboo Shoots (Optional):
Bring a pot of water to a boil, blanch the bamboo shoots for 1 minute, then drain well to reduce bitterness and enhance texture.
3. Cook the Tomato Sauce:
Heat vegetable oil in a pan. Add the diced tomatoes and stir-fry until soft. Stir in tomato paste, light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and rock sugar. Mix well.
4. Simmer the Sauce:
Pour in 100ml of water or vegetable broth, stirring continuously, and let simmer until the sauce slightly thickens.
5. Add the Bamboo Shoots:
Add the bamboo shoots, stir well to coat with the sauce, cover, and let simmer on low heat for 3-5 minutes to absorb the flavors.
6. Thicken the Sauce:
Stir in the cornstarch slurry and mix quickly until the sauce thickens and coats the bamboo shoots evenly.
7. Serve and Enjoy:
Transfer to a serving plate and enjoy. The bamboo shoots are crisp, the tomato sauce is tangy and sweet, making it perfect to pair with rice.
