Date: 01/20/2024 01/21/2024
Location: Star Lake Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
King Oyster Mushrooms in Vegan Oyster Sauce
Summary:
This is a flavorful and tender vegan stir-fry where king oyster mushrooms absorb the rich umami taste of vegan oyster sauce, resulting in a juicy and satisfying dish.
Ingredients:
King oyster mushrooms 300g (sliced thick or hand-torn into strips)
Red bell pepper 50g (sliced, optional)
Light soy sauce 1 tablespoon
Vegan oyster sauce 1.5 tablespoons
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Cornstarch 1 tablespoon (mixed with 2 tablespoons of water)
Vegetable oil 1.5 tablespoons
Water or vegetable broth 100ml
Instructions:
1. Prepare the Mushrooms:
Wash and slice the king oyster mushrooms into thick pieces or tear them into strips for better flavor absorption.
2. Pan-Fry the Mushrooms:
Heat 1 tablespoon of vegetable oil in a pan. Add the mushroom slices and pan-fry over medium-low heat until both sides turn golden brown (about 3 minutes). Remove and set aside.
3. Make the Sauce:
In a bowl, mix light soy sauce, vegan oyster sauce, salt, white pepper powder (optional), five-spice powder (optional), and 100ml of water. Stir well.
4. Stir-Fry the Ingredients:
Heat 0.5 tablespoon of vegetable oil in the pan. Add red bell pepper slices (optional) and the pan-fried mushrooms. Stir-fry for 10 seconds.
5. Simmer for Flavor:
Pour in the prepared sauce, lower the heat, and let it simmer for 2 minutes, allowing the mushrooms to soak up the flavors.
6. Thicken the Sauce:
Stir in the cornstarch slurry and mix quickly until the sauce thickens and coats the mushrooms evenly.
7. Serve and Enjoy:
Transfer to a serving plate and enjoy. The mushrooms are juicy and tender, packed with umami from the vegan oyster sauce.
