Date: 05/24/2025 05/25/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Stir-fried Lily Bulbs with Cashews
Summary：
This is a light and nutritious vegetarian dish, combining tender lily bulbs with crunchy cashews for a delightful mix of textures and flavors.
Ingredients：
Lily bulbs 100g (fresh or rehydrated dried lily bulbs)
Cashews 50g (roasted)
Carrot 50g (sliced)
Celery 50g (cut into sections)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Water as needed
Instructions：
1.Prepare ingredients:
Separate and wash the lily bulbs, slice the carrot, cut the celery into sections, and set aside the roasted cashews.
2.Blanching:
Bring a pot of water to a boil, blanch the lily bulbs, celery, and carrot for 30 seconds, then drain.
3.Stir-frying vegetables:
Heat oil in a pan, add the carrot and celery, and stir-fry for 1 minute.
4.Adding lily bulbs and seasonings:
Add the lily bulbs, soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Stir quickly to combine.
5.Finishing:
Add the roasted cashews, mix well, then turn off the heat and serve immediately.
