Date: 10/04/2025 10/05/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Dry-fried Lotus Root Strips
Summary：
This is a crispy and flavorful vegetarian stir-fry, where lotus root strips are dry-fried to maintain their crunch and infused with a savory and mildly spicy sauce.
Ingredients：
Lotus root 300g (peeled and cut into strips)
Red bell pepper 50g (sliced)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Doubanjiang (fermented chili bean paste) 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 2 tbsp
Instructions：
1.Prepare ingredients:
Peel and wash the lotus root, cut it into strips, and slice the red bell pepper.
2.Blanching:
Bring a pot of water to a boil, blanch the lotus root strips for 1 minute to remove excess starch, then drain.
3.Dry-frying lotus root:
Heat oil in a pan, add the lotus root strips, and pan-fry over medium-low heat until slightly golden. Set aside.
4.Cooking the sauce:
In the same pan, add a little oil and stir-fry the doubanjiang until fragrant. Then add soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Stir well.
5.Finishing:
Return the lotus root strips to the pan, add the red bell pepper, and stir-fry until evenly coated with the sauce. Allow the sauce to slightly reduce, then turn off the heat and serve.
