Date: 12/09/2023 12/10/2023
Location: Star Lake Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Diced Gourd with Green Peas
Summary:
This is a light and refreshing vegan stir-fry where crunchy diced gourd pairs perfectly with sweet green peas, creating a colorful and nutritious dish with simple seasoning.
Ingredients:
Tender winter melon/zucchini/cucumber 200g (peeled, deseeded, and diced)
Green peas 100g (fresh or frozen)
Carrot 50g (diced)
Light soy sauce 1 tablespoon
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Cornstarch 1 teaspoon (mixed with 2 tablespoons of water, optional)
Vegetable oil 1 tablespoon
Water 50ml
Instructions:
1. Prepare the Ingredients:
Peel and deseed the gourd (winter melon/zucchini/cucumber), then dice it. Dice the carrot and rinse the green peas.
2. Blanch the Vegetables (Optional):
Bring a pot of water to a boil, add a pinch of salt, and blanch the green peas and diced carrots for 1 minute. Drain and set aside to retain their vibrant color.
3. Heat the Pan:
Heat vegetable oil in a pan over medium heat. Add the diced carrot and stir-fry for 30 seconds until slightly softened.
4. Stir-Fry the Gourd:
Add the diced gourd and stir-fry for 1-2 minutes until slightly softened but still crisp.
5. Season the Dish:
Add light soy sauce, salt, white pepper powder (optional), and five-spice powder (optional). Stir well to evenly coat the ingredients.
6. Simmer with Peas:
Add the green peas and pour in 50ml of water. Stir well, cover, and let simmer on low heat for 1 minute to absorb the flavors.
7. Thicken the Sauce (Optional):
If the sauce is too thin, add the cornstarch slurry and stir quickly to slightly thicken the sauce.
8. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The diced gourd is crisp, the peas are sweet, and the dish is fresh and light.
