Date: 02/22/2025 02/23/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Stir-Fried Green Beans with Olive Pickle
Summary:
This is a simple yet flavorful vegan stir-fry where tender-crisp green beans absorb the rich umami taste of preserved olive pickle, making it a perfect savory side dish.
Ingredients:
Green beans 300g (trimmed and cut into 5cm sections)
Preserved olive pickle 2 tablespoons
Red bell pepper 50g (sliced, optional)
Light soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/4 teaspoon (adjust based on the saltiness of the olive pickle)
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 1.5 tablespoons
Water 2 tablespoons
Instructions:
1. Prepare the Green Beans:
Trim the green beans and cut them into 5cm sections. Rinse and drain well.
2. Blanch the Green Beans (Optional):
Bring a pot of water to a boil, add a pinch of salt, and blanch the green beans for 1 minute. Drain and rinse under cold water to retain their bright green color and crisp texture.
3. Heat the Pan:
Heat vegetable oil in a pan, add the green beans, and stir-fry over medium heat for 2-3 minutes until slightly softened.
4. Add the Olive Pickle:
Stir in the preserved olive pickle and mix well, letting the flavors infuse into the green beans.
5. Season the Dish:
Add light soy sauce, vegetarian oyster sauce (optional), white pepper powder (optional), and five-spice powder (optional). Stir well, then pour in 2 tablespoons of water, cover, and let simmer for 1 minute to allow the green beans to absorb the seasoning.
6. Add the Red Bell Pepper (Optional):
Toss in the sliced red bell pepper and stir-fry for another 10 seconds for a pop of color and a hint of sweetness.
7. Finish and Serve:
Once the sauce is absorbed, turn off the heat and transfer to a serving plate. The green beans remain crisp, infused with the rich umami flavor of the olive pickle.
