Date: 08/24/2024 08/25/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Shredded Potatoes with Green Peppers
Summary:
This is a crisp and refreshing vegan stir-fry dish where shredded potatoes are lightly seasoned and tossed with green peppers for a simple yet flavorful combination.
Ingredients:
Potato 1 (about 200g, peeled and julienned)
Green bell pepper 1 (sliced into thin strips)
Red bell pepper 50g (sliced, optional)
Salt 1/2 teaspoon
Light soy sauce 1 tablespoon (optional)
White vinegar 1 teaspoon (to prevent oxidation)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Water as needed (for soaking potatoes)
Instructions:
1. Prepare Ingredients:
Peel and julienne the potato, then soak in water with 1 teaspoon of white vinegar for 5 minutes to remove excess starch and prevent oxidation. Drain well. Slice the green and red bell peppers.
2. Heat the Pan:
Heat vegetable oil in a pan over medium heat.
3. Stir-Fry the Potatoes:
Add the shredded potatoes and stir-fry for about 1 minute to maintain a crisp texture.
4. Add the Peppers:
Toss in the green and red bell peppers, stirring for another 30 seconds to evenly cook the ingredients.
5. Season the Dish:
Add salt, light soy sauce (optional), and white pepper powder (optional). Stir well and continue frying for another 30 seconds.
6. Serve and Enjoy:
Transfer to a plate and serve immediately. The dish is crunchy, fresh, and full of flavor.
