Date: 11/16/2024 11/17/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Braised String Beans and Eggplant in Clay Pot
Summary:
This is a flavorful and tender vegan clay pot dish, where string beans and eggplant are braised in a savory sauce until fully infused with umami, making it a perfect dish to pair with rice.
Ingredients:
String beans 150g (trimmed and cut into sections)
Eggplant 200g (cut into strips)
Red bell pepper 50g (sliced, optional)
Ginger powder 1/2 teaspoon
Vegetarian oyster sauce 1 tablespoon (optional)
Light soy sauce 1 tablespoon
Aged vinegar 1 teaspoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Water 150ml
Vegetable oil 2 tablespoons
Instructions:
1. Prepare the Eggplant and String Beans:
Soak the eggplant strips in salted water for 5 minutes to prevent oxidation, then drain.
Wash and trim the string beans, cutting them into 5cm sections.
2. Pan-fry the String Beans and Eggplant:
Heat 1 tablespoon of vegetable oil in a pan, add the string beans, and stir-fry over medium-low heat for about 2 minutes until slightly wrinkled. Remove and set aside.
Add another tablespoon of oil, then pan-fry the eggplant until slightly softened. Remove and set aside.
3. Make the Sauce:
In a bowl, mix light soy sauce, vegetarian oyster sauce (optional), aged vinegar (optional), salt, white pepper powder, ginger powder, and water. Stir well.
4. Braise the Dish:
In a clay pot or deep pan, layer the eggplant and string beans, then pour in the prepared sauce. Cover and simmer over low heat for 5-8 minutes, allowing the flavors to infuse.
5. Serve and Enjoy:
Garnish with red bell pepper slices for color and serve hot with rice. The dish is soft, flavorful, and richly umami.
