时间：06/21/2025 06/22/2025
地点：星湖禅修中心
主讲：龙示林
每周一素
香菇炒豆芽
简介：
香菇炒豆芽是一道清爽脆嫩、营养丰富的素食快炒，口感鲜美，制作简单，适合日常餐桌。
材料：
香菇 150克（撕小块）
黄豆芽 200克
胡萝卜 半根（切丝）
生姜 3片（切丝）
盐 适量
生抽 1汤匙
白胡椒粉 少许
植物油 适量
做法：
1.准备食材：
香菇洗净撕小块，黄豆芽摘去根须冲洗干净，胡萝卜切丝，生姜切丝备用。
2.炒香配料：
热锅加植物油，放入姜丝煸香。
3.翻炒香菇：
加入香菇翻炒2分钟，炒至出水略软。
4.加入胡萝卜和豆芽：
倒入胡萝卜丝和黄豆芽，大火快速翻炒均匀。
5.调味入味：
加入盐、生抽和白胡椒粉，继续翻炒约2分钟，至豆芽断生。
6.出锅享用：
炒匀后关火装盘，即可享用这道清香脆嫩的素炒小菜。
Date: 06/21/2025 06/22/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Stir-Fried Oyster Mushrooms with Bean Sprouts
Summary:
Stir-fried oyster mushrooms with bean sprouts is a light and nutritious vegetarian stir-fry, offering a crisp texture and savory flavor in every bite.
Ingredients:
Oyster mushrooms 150g (torn into pieces)
Soybean sprouts 200g
Carrot half (shredded)
Ginger 3 slices (shredded)
Salt to taste
Soy sauce 1 tablespoon
White pepper powder a pinch
Vegetable oil appropriate amount
Instructions:
1.Prepare the Ingredients:
Clean and tear the oyster mushrooms into small pieces. Trim and rinse the soybean sprouts. Shred the carrot and ginger.
2.Sauté the Aromatics:
Heat a pan with vegetable oil. Add shredded ginger and stir-fry until fragrant.
3.Cook the Mushrooms:
Add the oyster mushrooms and stir-fry for 2 minutes until softened and slightly reduced.
4.Add Carrot and Bean Sprouts:
Add the shredded carrot and soybean sprouts. Stir-fry over high heat until evenly mixed.
5.Season the Dish:
Add salt, soy sauce, and white pepper powder. Continue to stir-fry for about 2 minutes until the sprouts are just tender.
6.Serve and Enjoy:
Turn off the heat and transfer to a plate. Serve hot and enjoy the crisp, savory freshness.
