时间：09/28/2024 09/29/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
清炒三色时蔬
简介：
这是一道色彩鲜艳、口感清脆的素食快炒料理，三种时令蔬菜搭配简单调味，最大程度保留蔬菜的原汁原味，清淡又健康。
材料：
胡萝卜 100克（切片）
西兰花 100克（切小朵）
黄甜椒 100克（切片）
盐 1/2茶匙
生抽 1汤匙（可选）
白胡椒粉 适量（可选）
植物油 1汤匙
清水 2汤匙
做法：
1. 准备食材：
胡萝卜去皮切片，西兰花掰成小朵，黄甜椒切片备用。
2. 焯水蔬菜（可选）：
锅中烧开水，加入少许盐，先放入西兰花焯烫20秒后捞出过凉水，再放入胡萝卜焯水10秒捞出，以保持蔬菜颜色鲜亮和脆嫩口感。
3. 加热炒锅：
锅中倒入植物油，加热后放入胡萝卜片，中火翻炒30秒。
4. 加入其他蔬菜：
倒入黄甜椒和西兰花，继续翻炒20秒，使食材均匀受热。
5. 调味入味：
加入盐、生抽（可选）、白胡椒粉（可选），再倒入2汤匙清水，翻炒均匀后焖煮30秒，让蔬菜更入味。
6. 装盘享用：
关火后盛入盘中，即可食用，蔬菜色彩鲜艳，口感清脆，简单又健康。
Date: 09/28/2024 09/29/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-Fried Three-Color Seasonal Vegetables
Summary:
This is a vibrant and crisp vegan stir-fry featuring three seasonal vegetables, lightly seasoned to retain their natural flavors, making it a simple and healthy dish.
Ingredients:
Carrot 100g (sliced)
Broccoli 100g (cut into small florets)
Yellow bell pepper 100g (sliced)
Salt 1/2 teaspoon
Light soy sauce 1 tablespoon (optional)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Water 2 tablespoons
Instructions:
1. Prepare Ingredients:
Peel and slice the carrot, cut the broccoli into small florets, and slice the yellow bell pepper.
2. Blanch the Vegetables (Optional):
Bring a pot of water to a boil, add a pinch of salt, and blanch the broccoli for 20 seconds before draining. Then blanch the carrot slices for 10 seconds and drain. This helps retain bright colors and crispness.
3. Heat the Pan:
Heat vegetable oil in a pan over medium heat, then add the carrot slices and stir-fry for 30 seconds.
4. Add the Other Vegetables:
Add the yellow bell pepper and broccoli, stir-frying for another 20 seconds to evenly heat the ingredients.
5. Season the Dish:
Add salt, light soy sauce (optional), and white pepper powder (optional). Pour in 2 tablespoons of water and stir-fry for another 30 seconds to enhance the flavor.
6. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The dish is colorful, crunchy, and packed with natural flavors.
