Date: 09/14/2024 09/15/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Kelp Knots
Summary:
This is a light and nutritious vegan stir-fry dish where kelp knots, rich in minerals, are cooked with simple seasonings to retain their fresh, chewy texture and natural umami flavor.
Ingredients:
Kelp knots 200g (soaked and cleaned)
Carrot 50g (julienned)
Red bell pepper 50g (julienned, optional)
Ginger powder 1/2 teaspoon (optional)
Salt 1/2 teaspoon
Light soy sauce 1 tablespoon
White pepper powder to taste (optional)
Aged vinegar 1 teaspoon (optional)
Vegetable oil 1 tablespoon
Water 2 tablespoons
Instructions:
1. Prepare Ingredients:
Soak and rinse the kelp knots thoroughly, then drain. Julienne the carrot and red bell pepper.
2. Blanch the Kelp Knots (Optional):
Bring water to a boil, blanch the kelp knots for 1 minute, then drain. This helps reduce any seaweed odor and softens the texture.
3. Heat the Pan:
Heat vegetable oil in a pan over medium heat.
4. Stir-Fry the Vegetables:
Add the carrot and red bell pepper, stir-frying for about 30 seconds until slightly softened.
5. Add the Kelp Knots:
Add the kelp knots and stir well. Season with salt, light soy sauce, white pepper powder (optional), and aged vinegar (optional). Stir-fry for another minute.
6. Simmer for Flavor:
Pour in 2 tablespoons of water, cover with a lid, and simmer over low heat for 2 minutes to allow the kelp to absorb the flavors.
7. Serve and Enjoy:
Transfer to a plate and serve immediately. The dish is chewy, refreshing, and full of umami flavor.
