Date: 09/28/2024 09/29/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Three-Color Seasonal Vegetables
Summary:
This is a vibrant and crisp vegan stir-fry featuring three seasonal vegetables, lightly seasoned to retain their natural flavors, making it a simple and healthy dish.
Ingredients:
Carrot 100g (sliced)
Broccoli 100g (cut into small florets)
Yellow bell pepper 100g (sliced)
Salt 1/2 teaspoon
Light soy sauce 1 tablespoon (optional)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Water 2 tablespoons
Instructions:
1. Prepare Ingredients:
Peel and slice the carrot, cut the broccoli into small florets, and slice the yellow bell pepper.
2. Blanch the Vegetables (Optional):
Bring a pot of water to a boil, add a pinch of salt, and blanch the broccoli for 20 seconds before draining. Then blanch the carrot slices for 10 seconds and drain. This helps retain bright colors and crispness.
3. Heat the Pan:
Heat vegetable oil in a pan over medium heat, then add the carrot slices and stir-fry for 30 seconds.
4. Add the Other Vegetables:
Add the yellow bell pepper and broccoli, stir-frying for another 20 seconds to evenly heat the ingredients.
5. Season the Dish:
Add salt, light soy sauce (optional), and white pepper powder (optional). Pour in 2 tablespoons of water and stir-fry for another 30 seconds to enhance the flavor.
6. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The dish is colorful, crunchy, and packed with natural flavors.
