Date: 01/18/2025 01/19/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Almonds with Asparagus
Summary:
This is a light and nutritious vegan stir-fry where tender asparagus meets crunchy almonds, creating a simple yet flavorful dish perfect as a side or healthy meal.
Ingredients:
Asparagus 200g (trimmed and cut into sections)
Almonds 50g (raw or toasted almond slices)
Red bell pepper 50g (sliced, optional)
Carrot 50g (julienned, optional)
Light soy sauce 1 tablespoon
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Vegetarian oyster sauce 1 tablespoon (optional)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 1 tablespoon
Water 2 tablespoons
Instructions:
1. Prepare the Ingredients:
Trim the tough ends of the asparagus and cut them into 5cm sections. Slice the red bell pepper and julienne the carrot if using. Set aside the almonds.
2. Blanch the Asparagus (Optional):
Bring a pot of water to a boil, add a pinch of salt, and blanch the asparagus for 30 seconds. Drain well to retain its bright green color and crisp texture.
3. Toast the Almonds:
In a dry pan, toast the almonds over medium heat until they turn slightly golden and release a nutty aroma. Remove and set aside.
4. Stir-Fry the Vegetables:
Heat vegetable oil in a pan. Add the julienned carrot and stir-fry for 30 seconds, then add the asparagus and red bell pepper. Stir-fry for another minute.
5. Season the Dish:
Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well to coat the vegetables evenly.
6. Combine with Almonds:
Add the toasted almonds to the pan along with 2 tablespoons of water. Stir quickly to blend the flavors.
7. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The asparagus is crisp, and the almonds add a delightful crunch to this fresh and nutritious dish.
