Date: 04/06/2024 04/07/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Braised Bamboo Shoots with Dried Beancurd Sticks
Summary:
This is a flavorful and hearty vegan braised dish where tender beancurd sticks absorb the umami-rich sauce while chewy dried bamboo shoots add texture, making it a satisfying and savory meal.
Ingredients:
Dried beancurd sticks (yuba) 100g (soaked and cut into sections)
Dried bamboo shoots 100g (soaked and cut into chunks)
Red bell pepper 50g (sliced, optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Sweet bean paste (Tianmianjiang) 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 1.5 tablespoons
Water or vegetable broth 300ml
Instructions:
1. Soak the Ingredients:
Soak dried beancurd sticks and dried bamboo shoots separately in warm water for 2 hours until softened. Drain and cut into pieces.
2. Prepare the Sauce:
Heat vegetable oil in a pan, then add sweet bean paste (optional), light soy sauce, and vegetarian oyster sauce (optional). Stir-fry over medium-low heat until aromatic.
3. Stir-Fry the Bamboo Shoots:
Add the soaked bamboo shoots and stir-fry for about 2 minutes until evenly coated with the sauce.
4. Braise the Ingredients:
Pour in water or vegetable broth, add the beancurd sticks, season with salt, white pepper powder (optional), and five-spice powder (optional). Stir well, cover, and simmer on low heat for 15 minutes.
5. Add Red Bell Pepper (Optional):
Uncover, add red bell pepper slices, and let it simmer for another 2 minutes to enhance color and flavor.
6. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The beancurd sticks absorb the rich sauce, while the bamboo shoots remain tender and chewy.
