The Four Traditional Days of Buddhism #1

My family is devout Buddhist. We follow Buddhist traditions as many Vietnamese people do. The important four days in the lunar month are the 1st, 14th, 15th and the 30th. On these days, we honor the sacrifices of Buddha by refraining from the consumption of any kind of meat. When I was a child, my mom used to take me to the temple where they served delicious vegetarian meals. The Monks or nuns in the temple were very skillful at preparing these dishes. I did not miss the meats at all. I continue the practice of Buddhism, and I have learned to cook these vegetarian dishes as well. For those who are not Buddhists, staying away from eating meat for a few days will add more healthy living into your life. One of the meatless recipes that will be shown under the title of "the four traditional days of Buddhism" that I am so pleased to show you here--stir-fried mushrooms and chives-- is very easy to make, and you never have to give up great taste or flavor.

Ingredients:
2 cup beansprouts
2 cups chives cut into 3 inch lengths
1cup fresh mushrooms thinly sliced (oyster, white mushroom, etc..)
1 clove garlic, minced
1 shallot thinly sliced
1/4 cup thinly sliced white onion
1 tsp chili flakes
1/2 cup julienned fish mints(rau dap ca)*
2 tbs canola oil

The cooking liquid:
1/4 cup vegetarian broth (kombu& vegetarian)
1 tsp cornstarch
2 tsp soy sauce
1/4 tsp sugar
1/4 tsp salt

Directions:
Mix the cooking liquid and set aside.
Heat the oil in a wok or large skillet over high heat. Add onion, shallot, garlic and saute' until slightly brown. Add chili flakes and mushrooms and cook for 7 to 10 minutes or until the mushrooms get soft. If the mushrooms soak up too much of oil, splash some water . Add the cooking liquid, beansprouts, chives and stir to combine. It should take about 2 to 3 minutes for the vegetables to absorb the flavor. Throw in the fish mints and serve immediately with a bowl of rice.

* Rau dap ca adds an interesting flavor to this dish.