Dharma Rain Meditation Center

Weekly Buddhist Diet: Stir-Fried Pickled Greens with Glass Noodles Week 2 of November 2026 Summary: This northern Chinese dish combines tangy pickled greens with springy glass noodles, shiitake mushrooms, and carrot. The noodles absorb the savory-sour flavor and remain pleasantly chewy. Pickled greens can be high in sodium, so rinse them briefly and season cautiously. Mushrooms and carrots add vegetable variety. Ingredients: · Vegetarian pickled mustard greens 300 g· Dried glass noodles 120 g· Fresh shiitake mushrooms 120 g· Carrot 60 g· Ginger 10 g· Light soy sauce 1 tbsp· White pepper a pinch· Sesame oil 1/2 tsp· Vegetable oil 1 tbsp· Water 120 ml Instructions: 1. Soak the noodlesSoak…

Weekly Buddhist Diet: Vegetarian Zhajiang Noodles Week 1 of November 2026 Summary: Vegetarian Zhajiang Noodles feature a rich sauce of diced tofu, shiitake mushrooms, edamame, and fermented soybean paste, served over noodles with crisp vegetable shreds. Tofu supplies plant-based protein, while mushrooms and vegetables add dietary fiber. Fermented sauces are salty, so little or no extra salt is needed. Ingredients: · Fresh wheat noodles 400 g· Firm tofu 250 g· Fresh shiitake mushrooms 150 g· Shelled edamame 80 g· Onion-free soybean paste 3 tbsp· Sweet flour sauce 1 tbsp· Light soy sauce 1 tsp· Water 200 ml· Cucumber 1· Carrot 1/2· Vegetable oil 1 tbsp Instructions: 1. PrepareDice the tofu…