时间：02/07/2026 02/08/2026
地点：星海禅修中心
主讲：净真
每周一素
芦笋腰果小炒
简介：
这是一道清香爽脆的斋食小炒，芦笋鲜嫩多汁，腰果酥香甘甜，快速翻炒即可层次分明。
材料：
芦笋 250克（切段）
生腰果 60克
胡萝卜 50克（切片）
盐 适量
白胡椒粉 适量
食用油 1汤匙
做法：
1.准备食材：
芦笋洗净去老根切段，胡萝卜切片，腰果备用。
2.焯水定色：
锅中烧开水，放入芦笋和胡萝卜焯水约40秒，捞出沥干。
3.炒香腰果：
热锅加少量油，小火将腰果翻炒至微金黄色，盛出备用。
4.合炒入味：
锅中加油，放入芦笋与胡萝卜快速翻炒，加入盐和白胡椒粉调味，再倒入腰果翻炒均匀。
5.完成装盘：
食材断生、色泽鲜亮后关火，盛出即可食用。
Date: 02/07/2026 02/08/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Stir-Fried Asparagus with Cashews
Summary:
This is a light and crisp vegetarian stir-fry, combining tender asparagus and fragrant cashews, quickly cooked to preserve texture and flavor.
Ingredients:
Asparagus 250g (cut into sections)
Raw cashews 60g
Carrot 50g (sliced)
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Instructions:
1.Prepare ingredients:
Wash and trim the asparagus, cut into sections. Slice the carrot and set the cashews aside.
2.Blanch vegetables:
Bring water to a boil and blanch the asparagus and carrot for about 40 seconds. Drain well.
3.Toast cashews:
Heat a small amount of oil over low heat and stir-fry the cashews until lightly golden. Remove and set aside.
4.Combine and season:
Add oil to the pan, stir-fry the asparagus and carrot, season with salt and white pepper, then return the cashews and toss evenly.
5.Finish and serve:
Once just tender and vibrant in color, turn off the heat and serve immediately.
