Weekly Buddhist Diet: Lotus Garden Stir-Fry

Weekly Buddhist Diet: Lotus Garden Stir-Fry

The first week of February 2026

Summary:

Lotus Garden Stir-Fry is a light and colorful vegetarian dish centered on crisp lotus root, complemented by carrots, snow peas, and wood ear mushrooms. The lotus root retains its crunchy texture after quick stir-frying, while carrots add natural sweetness and vibrant color. Wood ear mushrooms provide a chewy contrast, creating a harmonious balance of textures and flavors. Light seasoning allows the vegetables’ natural taste to shine.

Nutritionally, lotus root is rich in fiber and vitamins that support digestion. Wood ear mushrooms contain minerals and beneficial plant compounds. The combination of various vegetables ensures a broad spectrum of nutrients and antioxidants. Quick stir-frying preserves color and nutrition while keeping the dish low in fat, making it an excellent choice for a balanced plant-based meal.

Ingredients:

· Lotus root 200g (thinly sliced)
· Carrot 50g (sliced)
· Snow peas 100g
· Wood ear mushrooms 50g (soaked)
· Salt to taste
· Light soy sauce 1 tsp
· White pepper a pinch
· Vegetable oil 1 tbsp

Instructions:

Prepare ingredients
Peel and slice lotus root; slice carrots; soak and clean wood ear mushrooms; trim snow peas.

Blanch briefly
Blanch lotus root and snow peas for 30 seconds; drain.

Heat the pan
Heat vegetable oil until moderately hot.

Stir-fry vegetables
Add carrots and wood ear mushrooms first, then lotus root and snow peas.

Season
Add salt, soy sauce, and white pepper; toss quickly.

Serve
Remove from heat while vegetables remain crisp.

Plant-Based Wellness Tip

Lotus root aids digestion; wood ear mushrooms supply minerals; mixed vegetables provide balanced nutrients. Light cooking supports overall vitality.

Eat healthy, enjoy plant-based meals every week!