Be Yourself

“Be yourself” – it can be a question you ask yourself every day, or a quiet reminder from deep within your mind.  On the journey of self-discovery, Zen masters often advise: “Turn inward and look within.”  Because our true self is not what others label us as, but the awareness of and ability to live in harmony with our original nature.

From birth, each of us is influenced by our family, society, and later by friends, environment, and media.  In the fast-paced rhythm of modern life, it’s easy to be swept away by outside expectations and pressures, forgetting the small voice within.  Have you ever felt exhausted from trying to please everyone?  Or worn a “mask” just to fit into a mold created by others?  If your answer is “yes,” you are not alone.

I, too, have gone through such years.  After my parents and brother passed away, I had to shoulder family responsibilities while trying to redefine my life.  It was a journey of learning to stand firmly on my own, free from the fear of being judged by loved ones or friends.  I realized that being yourself is not just a beautiful slogan—it’s a challenge that requires courage.

To be true to yourself means:

·         Accepting yourself with both strengths and flaws.

·         Not comparing yourself to others and avoiding becoming someone’s copy.

·         Being sincere in your thoughts, words, and actions, even if that sometimes goes against the majority.

Jack Ma once said: “When I live for myself, I am truly free and happy.”  Perhaps he said this because, in a society where personal freedom is not always guaranteed, preserving one’s authenticity is already a rare privilege.

In psychology, there is the concept of the “true self” and the “false self.”  The true self is our original inner being, with dreams, values, and even unhealed wounds. The false self is the outer shell we create to meet others’ expectations, to be loved, or to avoid pain.  Living authentically means returning to the true self and removing unnecessary layers of disguise.

From the Buddhist perspective, “being yourself” is not only about affirming your individuality, but also about returning to your “true nature”—the pure, untainted mind that exists in all of us.  The Buddha’s life.  Through mindful taught that when we are caught in greed, anger, and delusion, we are clouded by illusions and unable to see our real self.  Through mindful observation, we realize that our true self is not bound by the past, titles, or social roles.  At that point, living authentically no longer means striving to be “different” to prove oneself—it means living in accordance with the true mind, lightly, freely, and without being bound by praise or criticism.

In today’s social media era, the pressure to present a “perfect” image can push us even further from our true selves.  The dazzling images and success stories we see easily lead us to compare and imitate.  But these are only illusions.  When we return to living by our own values, we rediscover inner peace, and our relationships become more genuine, our life more meaningful.

To live as yourself, in the spirit of the Buddha’s teaching, is both an act of courage and a path of liberation.  Courage —because you dare to remove the masks.  Liberation —because you are no longer imprisoned by others’ opinions.  And perhaps, the greatest gift of this journey is the inner freedom you find—a freedom no one can give you, and no one can take away.

Stir-Fried Rice Noodles with Vegetables and Tofu (Vegetarian)

Stir-Fried rice vermicelli with tofu and green vegetables is a great vegetarian dish that includes the fresh green color of vegetables and tofu for a nutritious alternative to meat.  This is a perfect choice for vegetarians while still being full of nutrition.  Vegetarian stir-fried rice vermicelli is not only delicious but also very good for health.  With the main ingredients being rice vermicelli and vegetables, this dish provides a lot of fiber, vitamins, and minerals, helping to strengthen the immune system and support digestion.  In particular, vegetarian stir-fried rice vermicelli is an ideal choice for dieters, vegetarians, or those who want to enjoy a light, frugal meal.  [Note: This dish is low in fat and high in fiber, making it a healthy choice for those watching their weight or trying to improve their digestion.]  Processing this rice vermicelli dish is straightforward, ensuring the vermicelli remains soft and absorbs the harmonious spices of the fragrant sauce, which is made with fried onions, garlic, and soy sauce.

 

Ingredients:

Noodles & Protein Ingredients:

• 250g dry thin rice noodles (choose a chewy type)
• 2 pieces fried tofu (or fresh tofu, cut into bite-sized pieces)

Vegetables: (total ~4 cups; choose your favorites)

• Carrot, julienned
• Cabbage, shredded
• Red or yellow bell pepper, thinly sliced
• Bok choy, chopped

Aromatics:

• ½ white onion, thinly sliced
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 green onions, chopped
• Cooking oil for stir-frying

Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp dark soy sauce (for color)
• 1 tsp salt
• 1 tsp vegetarian seasoning powder
• 1 tsp vinegar
• ½ cup water

 

Directions:

1. Preparing the Sauce:

In a small bowl, mix soy sauce, sugar, dark soy sauce, salt, vegetarian seasoning, vinegar, and water.  Stir until sugar and salt dissolve.

• Tasting and Adjusting: For sweeter flavor, add more sugar; for more tang, add extra vinegar; for deeper color, add more dark soy sauce.

2. Preparing the Noodles:

• Soak dry rice noodles in warm water for 6–7 minutes or blanch briefly in boiling water until just softened.
• Drain, rinse under cold water, and toss with a bit of oil to prevent sticking and add shine.

3. Prepping the Vegetables & Tofu:

• Wash and cut vegetables into thin strips or bite-sized pieces.
• If using fresh tofu, cut it into cubes and fry until golden on both sides.

4. Stir-Frying the Noodles:

• Heat a little oil in a large pan or wok over medium heat.
• Sauté half the shallots and garlic until fragrant.
• Reduce the heat to low, pour in half the prepared sauce, and add the noodles.  Toss well for 2–3 minutes until noodles absorb the flavor.  Remove from the pan and set aside.

5. Stir-Frying the Vegetables & Combining:

• In the same pan, heat more oil and sauté the remaining shallots and garlic.
• Add vegetables and stir-fry over high heat until just tender but still crisp and brightly colored.
• Pour in the remaining sauce, then add the tofu.  Stir gently to coat.
• Return noodles to the pan and toss everything together until evenly mixed and heated through.  Adjust seasoning if needed.

6. Serving:

• Sprinkle with chopped green onions and freshly ground pepper.
• Serve hot and enjoy immediately.

Tips for Success:

• Noodles:  Thin, chewy rice noodles work best; avoid over-soaking to prevent mushiness.
• Vegetables:  Stir-fry quickly over high heat to retain color and crunch.
• Add-ons:  Mushrooms (shiitake, straw, enoki) add extra flavor and nutrition.
• Variation:  Swap in broccoli, chayote, snow peas, or any seasonal veggies for new flavors.

You also can

Upgrade Sauce:

• 3 tbsp soy sauce
• 1 tbsp dark soy sauce (for deeper color)
• 1 tbsp vegetarian oyster sauce (or mushroom stir-fry sauce)
• 1 tbsp sugar
• ½ tsp salt (or to taste)
• 1 tsp vegetarian seasoning powder
• 1 tsp rice vinegar (or apple cider vinegar)
• ½ cup vegetable broth (instead of water, for richer flavor)
• 1 tsp toasted sesame oil (added at the end)

Sour Cream Coffee Pan Cake Mix

With a lot of pancake mix in your pantry, this recipe will satisfy your sweet tooth and also clean up your pantry.  It can be served for breakfast or brought to the party, and the guests will love you.  This recipe imitates the rich, decadent sour cream.  The pancake mix is not the only kind of flour to use for this recipe; the self-rising flour can work as well.  These kinds of flour save time for beginner bakers like me, who can make mistakes when measuring baking powder or baking soda for the cake.

 

Ingredients:

Cake Ingredients:

• 2 ½ cups pancake mix to top
• 4 large eggs
• 1 cup sour cream
• ⅓ cup vegetable oil
• ⅓ cup milk or water
• 1 ½ cups sugar
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 cup chopped mixed nuts (any variety you like)

Glaze Ingredients:

• 2 cups confectioners’ sugar
• ¼ cup milk

Directions:

1.     Preheat the oven to 350°F (175°C).

2.     Preparing the pan: Lightly butter and flour a 13×9-inch cake pan. Shake out any excess flour and set aside.

3.     Making the batter:

·         In a large mixing bowl, combine the pancake mix, eggs, sour cream, vegetable oil, milk (or water), sugar, vanilla, and cinnamon.

·         Using an electric mixer, beat on low speed for 1 minute. Stop and scrape down the sides of the bowl.

·         Increase speed to medium and beat for another 2 minutes, until the batter is smooth.

·         Stir in the chopped nuts.

4.     Baking: Pour the batter into the prepared pan and spread evenly. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

5.     Cooling: Allow the cake to cool completely in the pan before glazing.

6.     Making the glaze: In a small bowl, whisk together the confectioners’ sugar and milk until smooth.

7.     Glaze the cake: Spoon or drizzle the glaze evenly over the cooled cake.  Let it set before slicing and serving.

 

Tips:

You can use above reicpe to make Bakery-Style Cinnamon-Swirl Nut Cake

Ingredients:

Cake Batter Ingredients:

• 2 ½ cups pancake mix
• 4 large eggs (room temperature)
• 1 cup sour cream
• ½ cup vegetable oil
• ½ cup milk (whole milk preferred)
• 1 cup sugar
• 2 tsp pure vanilla extract

Cinnamon-Sugar Swirl Ingredients:

• ¾ cup brown sugar (light or dark, packed)
• 2 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• ½ cup chopped toasted nuts (pecans or walnuts work best)
• 3 tbsp melted butter

Glaze Ingredients:

• 2 cups confectioners’ sugar
• ¼ cup heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1.     Preheat oven to 350°F (175°C).  Lightly butter and flour a 13×9-inch cake pan.

2.     Making cinnamon-sugar swirl: In a small bowl, mix together brown sugar, cinnamon, nutmeg, nuts, and melted butter until crumbly. Set aside.

3.     Making cake batter:

·         In a large bowl, whisk together eggs, sour cream, oil, milk, sugar, and vanilla until smooth.

·         Add pancake mix and stir until just combined (do not overmix).

4.     Assembling the cake:

·         Pour half of the batter into the prepared pan and spread evenly.

·         Sprinkle half of the cinnamon-sugar mixture over the batter.

·         Add the remaining batter, smoothing it gently.

·         Sprinkle the rest of the cinnamon-sugar mixture on top.

·         Use a butter knife to gently swirl through the layers in a figure-eight motion (don’t overdo it — you want distinct ribbons).

5.     Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6.     Cool completely before glazing.

7.     Making the glaze: In a small bowl, whisk together confectioners’ sugar, cream (or milk), vanilla, and salt until smooth.

8.     Glazing and Serving: Drizzle the glaze over the cooled cake and let set for 15 minutes before slicing.

💡 Pro Tip for a Softer Swirl:  Mix 2 tbsp sour cream into the cinnamon-sugar filling before layering — it creates a gooey ribbon instead of a dry crumb.

Stir-fry Eggplant with Garlic

Eggplant, a nutritious and fiber-rich vegetable, is a versatile ingredient in healthy cooking.  It comes in a variety of shapes and colors, each offering unique health benefits.  The Japanese eggplant, which I use in this recipe, is particularly rich in vitamins and antioxidants.  A simple, flavorful dish featuring tender Japanese eggplant coated in a savory, slightly sweet sauce.  With minimal oil and a punch of garlic and ginger, this stir-fry is perfect for a quick, wholesome meal served over rice.

Ingredients:

Main Ingredients:

• 2 Japanese eggplants
• 1 tbsp salt
• Enough water to soak the eggplant
• 2 tbsp cornstarch
• 2 tbsp oil
• 4 garlic cloves, chopped
• 1 tbsp fresh ginger, chopped
• 1 chili pepper, sliced (optional, for heat)
• 2 green onions, cut into 1-inch pieces

Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (use vegan oyster sauce if needed)
• 1 tsp dark soy sauce (adds depth and color)
• 1 tbsp cooking wine
• 1 tbsp vinegar (black vinegar or your preferred type)
• 1 tbsp sugar
• 1 tbsp fermented bean paste (doubanjiang – optional)
• 1/4 cup water
• 1 tbsp cornstarch

Directions:

1.    Prepping the Eggplant:

2.    Cut each eggplant lengthwise into quarters, then slice into 2-inch long pieces.

3.    In a large bowl, dissolve salt in water and soak the eggplant for 20 minutes.  Drain and pat dry.

4.    Coating with Cornstarch:

5.    Toss the drained eggplant with 2 tablespoons of cornstarch until evenly coated.  For mess-free coating, use a resealable plastic bag: add eggplant and cornstarch, seal, and shake.

6.    Pan-Frying the Eggplant:

7.    Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.  Add eggplant and pan-fry until golden on the outside and tender inside, about 5–7 minutes.  Remove and set aside.

8.    Sautéing Aromatics:

9.    In the same pan, add a touch more oil if needed.  Sauté garlic, ginger, and chili pepper until fragrant, about 1 minute.

10.                       Adding Sauce and Simmering:

11.                       Combine all sauce ingredients in a bowl.  Return eggplant to the pan and pour in the sauce.  Stir well to coat. Simmer for about 10 minutes, or until the sauce thickens and clings to the eggplant.

12.                       Finishing with Green Onions:

13.                       Add green onions in the final minute of cooking.  Stir through and remove from heat.

14.                       Serving:

15.                       Enjoy hot with a bowl of steamed rice.

Tips:

• No bean paste?  You can omit it or replace it with a spoonful of miso or hoisin for added flavor.
• Customize the sauce to your taste—balance the sweet, salty, and sour elements for your family.
• For a spicier dish, add more chili or a dash of chili oil when serving.