Date: 05/25/2024 05/26/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Enoki Mushrooms with Green Peppers and Carrots
Summary:
This is a light and refreshing vegan stir-fry where tender enoki mushrooms combine with the crisp texture of green peppers and carrots, creating a simple yet flavorful dish.
Ingredients:
Enoki mushrooms 200g (trimmed and rinsed)
Green bell pepper 1 (sliced)
Carrot 50g (julienned)
Salt 1/2 teaspoon
Light soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon (optional)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Water 2 tablespoons
Instructions:
1. Prepare Ingredients:
Trim and rinse the enoki mushrooms, separating them into small bundles. Slice the green bell pepper and julienne the carrot.
2. Blanch the Enoki Mushrooms (Optional):
Bring water to a boil, blanch the enoki mushrooms for 10 seconds, then drain. This helps remove any natural bitterness.
3. Heat the Pan:
Heat vegetable oil in a pan over medium heat, then add the carrot and stir-fry for 30 seconds until slightly softened.
4. Add Green Peppers and Enoki Mushrooms:
Add the green pepper slices, stir-fry for 10 seconds, then toss in the enoki mushrooms and stir-fry for another minute.
5. Season the Dish:
Add salt, light soy sauce, vegetarian oyster sauce (optional), and white pepper powder (optional). Stir well to coat the ingredients evenly.
6. Simmer for Flavor:
Pour in 2 tablespoons of water, cover, and let it simmer over low heat for 30 seconds to enhance the flavors.
7. Serve and Enjoy:
Transfer to a plate and serve immediately. The enoki mushrooms are tender and juicy, while the green peppers and carrots add a refreshing crunch.
