时间：12/16/2023 12/17/2023
地点：星湖禅修中心
主讲：Lucy Zhou
每周一素
彩椒香菇
简介：
这是一道色彩鲜艳、口感鲜嫩的素食快炒，彩椒的清甜搭配香菇的嫩滑，简单调味，营养丰富，味道鲜美。
材料：
彩椒（红、黄、绿） 200克（切丝或块状）
香菇 150克（洗净切片）
胡萝卜 50克（切丝，可选）
生抽 1.5汤匙
素蚝油 1汤匙（可选）
盐 1/2茶匙
白胡椒粉 适量（可选）
五香粉 1/2茶匙（可选）
玉米淀粉 1茶匙（加2汤匙水调成水淀粉，可选）
植物油 1汤匙
清水 50毫升
做法：
1. 准备食材：
彩椒洗净后去籽切块或丝，香菇洗净切片，胡萝卜切丝备用。
2. 焯水处理（可选）：
锅中烧开水，放入香菇焯水30秒，捞出沥干，可去除菌类特有的味道并保持口感嫩滑。
3. 加热炒锅：
锅中倒入植物油，开中火加热，放入胡萝卜丝翻炒30秒，使其稍微软化。
4. 加入香菇翻炒：
倒入香菇片，翻炒1分钟，使其变软出汁。
5. 加入彩椒调味：
放入彩椒块，加入生抽、素蚝油（可选）、盐、白胡椒粉（可选）、五香粉（可选），翻拌均匀，让食材吸收调味。
6. 焖炒入味：
倒入50毫升清水，小火焖炒1分钟，使蔬菜入味且保持鲜嫩。
7. 勾芡收汁（可选）：
若汤汁较多，可加入调好的水淀粉，快速翻拌，让酱汁变得稍微浓稠并更好地裹在食材上。
8. 装盘享用：
关火后盛入盘中，即可食用，彩椒清甜脆嫩，香菇鲜嫩入味，色香味俱全。
Date: 12/16/2023 12/17/2023
Location: Star Lake Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Stir-Fried Bell Peppers with Shiitake Mushrooms
Summary:
This is a vibrant and flavorful vegan stir-fry where sweet bell peppers and tender shiitake mushrooms are cooked in a light savory sauce, making it a delicious and nutritious dish.
Ingredients:
Bell peppers (red, yellow, green) 200g (cut into strips or chunks)
Shiitake mushrooms 150g (washed and sliced)
Carrot 50g (julienned, optional)
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)
Cornstarch 1 teaspoon (mixed with 2 tablespoons of water, optional)
Vegetable oil 1 tablespoon
Water 50ml
Instructions:
1. Prepare the Ingredients:
Wash and deseed the bell peppers, then cut them into chunks or strips. Wash and slice the shiitake mushrooms. Julienne the carrot if using.
2. Blanch the Mushrooms (Optional):
Bring water to a boil, blanch the shiitake mushrooms for 30 seconds, then drain. This helps remove any strong mushroom aroma and keeps them tender.
3. Heat the Pan:
Heat vegetable oil in a pan over medium heat. Add the julienned carrot and stir-fry for 30 seconds until slightly softened.
4. Cook the Mushrooms:
Add the sliced shiitake mushrooms and stir-fry for 1 minute until softened and releasing juices.
5. Add the Bell Peppers and Seasoning:
Toss in the bell peppers, then add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well to evenly coat the ingredients.
6. Simmer for Flavor:
Pour in 50ml of water, cover, and let simmer for 1 minute to enhance the flavors while keeping the vegetables crisp.
7. Thicken the Sauce (Optional):
If the sauce is too thin, add the cornstarch slurry and stir quickly until the sauce thickens slightly and coats the vegetables.
8. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The bell peppers are sweet and crunchy, while the mushrooms are tender and umami-rich, making this dish visually appealing and delicious.
