时间：03/28/2026 03/29/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
蔬菜炒面
简介：
蔬菜炒面是一道清爽不油腻的素食主食，搭配多种蔬菜，口感丰富且营养均衡。
材料：
面条 200克
胡萝卜 半根（切丝）
青椒 半个（切丝）
卷心菜 100克（切丝）
香菇 3朵（切片）
生姜 3片（切丝）
生抽 1汤匙
盐 适量
白胡椒粉 少许
香油 几滴（可选）
植物油 适量
做法：
1. 煮面备用：
锅中加水煮沸，放入面条煮至八成熟，捞出过凉水后沥干。
2. 炒香姜丝：
热锅倒入植物油，放入姜丝小火炒出香味。
3. 翻炒蔬菜：
加入香菇、胡萝卜和卷心菜，中火翻炒至略微软化。
4. 加入面条：
放入煮好的面条，用筷子轻轻拨散与蔬菜混合。
5. 调味翻炒：
加入生抽、盐和白胡椒粉，大火快速翻炒均匀。
6. 出锅装盘：
最后滴入几滴香油提香，翻炒均匀后即可盛出食用。
Date: 03/28/2026 03/29/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Vegetable Stir-Fried Noodles
Summary:
Vegetable stir-fried noodles are a light and satisfying plant-based main dish filled with colorful vegetables and balanced flavors.
Ingredients:
Noodles 200g
Carrot half (shredded)
Green bell pepper half (shredded)
Cabbage 100g (shredded)
Shiitake mushrooms 3 (sliced)
Ginger 3 slices (shredded)
Soy sauce 1 tablespoon
Salt to taste
White pepper powder a pinch
Sesame oil a few drops (optional)
Vegetable oil appropriate amount
Instructions:
1. Cook the Noodles:
Boil water in a pot and cook the noodles until about 80% done. Rinse with cold water and drain well.
2. Sauté the Ginger:
Heat vegetable oil in a pan and stir-fry the shredded ginger until fragrant.
3. Cook the Vegetables:
Add shiitake mushrooms, carrot, and cabbage. Stir-fry over medium heat until slightly softened.
4. Add the Noodles:
Add the cooked noodles and gently loosen them to mix with the vegetables.
5. Season the Dish:
Add soy sauce, salt, and white pepper powder. Stir-fry quickly over high heat until evenly coated.
6. Serve and Enjoy:
Finish with a few drops of sesame oil, mix well, then serve hot.
