Date: 03/30/2024 03/31/2024
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Chestnut and Beancurd Stick Casserole
Summary:
This is a nourishing and flavorful vegan casserole where soft, nutty chestnuts blend perfectly with tender beancurd sticks, creating a rich, umami-filled dish ideal for colder seasons.
Ingredients:
Chestnuts 150g (peeled and skinned, or pre-cooked chestnuts)
Dried beancurd sticks (yuba) 100g (soaked and cut into sections)
Carrot 50g (sliced)
Shiitake mushrooms 50g (sliced)
Red dates 5 (pitted)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 1 tablespoon
Water or vegetable broth 400ml
Instructions:
1. Prepare the Chestnuts:
If using fresh chestnuts, remove the shells, then boil for 5 minutes and peel off the inner skin. If using pre-cooked chestnuts, they are ready to use.
2. Soak the Beancurd Sticks:
Soak dried beancurd sticks in warm water until soft, then cut into sections.
3. Sauté the Vegetables:
Heat vegetable oil in a pan, add the carrot and shiitake mushrooms, and stir-fry for 1 minute over medium heat.
4. Add Chestnuts and Red Dates:
Toss in the chestnuts and pitted red dates, stirring well to distribute the heat evenly.
5. Simmer for Flavor:
Pour in water or vegetable broth, then add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well, cover, and simmer over low heat for 15 minutes.
6. Add Beancurd Sticks:
Add the soaked beancurd sticks and let it simmer for another 10 minutes, allowing them to absorb the broth.
7. Serve and Enjoy:
Transfer to a serving bowl or clay pot and enjoy. The chestnuts are soft and nutty, the beancurd sticks are rich and flavorful, and the broth is deeply satisfying.
