Date: 08/17/2024 08/18/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Baby Cabbage in Supreme Broth
Summary:
This is a light and flavorful vegan dish where baby cabbage is simmered in a rich vegetable broth, resulting in a tender and nourishing meal.
Ingredients:
Baby cabbage 2 heads (halved and washed)
Vegetable broth 500ml (made from shiitake mushrooms, corn, red dates, and kombu)
Goji berries 10 pieces (soaked in water)
Dried shiitake mushrooms 4 pieces (rehydrated and sliced)
Tofu skin 50g (cut into strips)
Carrot 30g (sliced)
Salt 1/2 teaspoon
Light soy sauce 1 teaspoon (optional)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare Ingredients:
Halve and wash the baby cabbage. Rehydrate shiitake mushrooms and slice them. Cut tofu skin into strips, slice the carrot, and soak goji berries in water.
2. Sauté the Aromatics:
Heat vegetable oil in a pot over medium heat. Add sliced shiitake mushrooms and carrot slices, and stir-fry for about 1 minute until fragrant.
3. Simmer the Broth:
Pour in the vegetable broth and add the tofu skin. Bring to a boil, then reduce to low heat and simmer for 3-5 minutes to enhance the flavor.
4. Cook the Baby Cabbage:
Add the baby cabbage and cook for 3 minutes until tender but still bright green.
5. Seasoning:
Add salt, optional light soy sauce, and a pinch of white pepper powder. Stir well and turn off the heat.
6. Serving:
Transfer the baby cabbage to a serving bowl, garnish with soaked goji berries, and serve warm.
