时间：08/02/2025 08/03/2025
地点：星湖禅修中心
主讲：龙示林
每周一素
黄瓜炒木耳
简介：
黄瓜炒木耳是一道清脆爽口的素食小炒，融合黄瓜的清香与木耳的滑嫩，简单快手又营养均衡。
材料：
黄瓜 1根（切片或切条）
黑木耳 50克（干品，泡发后撕小块）
胡萝卜 半根（切丝，可选）
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：
黄瓜洗净切片或切条，黑木耳提前泡发撕小块，胡萝卜和姜切丝备用。
2.炒香姜丝：
热锅加植物油，放入姜丝炒香。
3.翻炒木耳：
倒入木耳大火快炒2分钟，炒至微微出香味。
4.加入黄瓜和胡萝卜：
放入黄瓜片和胡萝卜丝，翻炒均匀约1分钟。
5.调味入味：
加入盐、生抽和白胡椒粉，快速翻炒至断生。
6.出锅装盘：
炒匀后关火盛出，即可热食或放凉食用。
Date: 08/02/2025 08/03/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Stir-Fried Cucumber with Wood Ear Mushrooms
Summary:
Stir-fried cucumber with wood ear mushrooms is a crisp and refreshing vegetarian dish that combines the coolness of cucumber with the tender chewiness of mushrooms.
Ingredients:
Cucumber 1 (sliced or julienned)
Dried black fungus 50g (soaked and torn into pieces)
Carrot half (shredded, optional)
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:
Wash and slice or julienne the cucumber. Soak and tear the black fungus. Shred the carrot and ginger.
2.Sauté the Ginger:
Heat a pan with vegetable oil. Add the shredded ginger and stir-fry until fragrant.
3.Stir-Fry the Fungus:
Add the black fungus and stir-fry over high heat for 2 minutes until aromatic.
4.Add Cucumber and Carrot:
Add the cucumber and carrot. Stir-fry for about 1 minute until evenly mixed.
5.Season the Dish:
Add salt, soy sauce, and white pepper. Stir quickly until vegetables are just tender.
6.Serve and Enjoy:
Turn off the heat and plate the dish. It can be served hot or slightly chilled.
