时间：03/28/2026 03/29/2026
地点：星海禅修中心
主讲：净真
每周一素
素什锦炒面
简介：
这是一道营养均衡的斋食主食，面条与多种蔬菜快炒融合，口感丰富、清香爽口。
材料：
面条 200克（提前煮至八分熟）
胡萝卜 50克（切丝）
青椒 50克（切丝）
香菇 50克（切片）
豆芽 80克
生抽 1汤匙
盐 适量
白胡椒粉 适量
香油 少许
食用油 1汤匙
做法：
1.准备食材：
面条提前煮至八分熟，捞出过冷水沥干；胡萝卜、青椒切丝，香菇切片备用。
2.热锅翻炒蔬菜：
热锅加油，先放入香菇翻炒出香味，再加入胡萝卜丝和青椒丝快速翻炒约1分钟。
3.加入豆芽：
放入豆芽继续翻炒约30秒，使蔬菜保持清脆口感。
4.加入面条调味：
加入面条、生抽、盐和白胡椒粉，大火快速翻炒，使面条与蔬菜均匀混合。
5.完成装盘：
淋入少许香油，翻炒均匀后关火，盛出装盘即可食用。
Date: 03/28/2026 03/29/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Vegetarian Mixed Vegetable Fried Noodles
Summary:
This is a balanced vegetarian noodle dish where noodles and assorted vegetables are quickly stir-fried together, creating a flavorful and satisfying meal.
Ingredients:
Noodles 200g (pre-cooked until 80% done)
Carrot 50g (julienned)
Green bell pepper 50g (sliced)
Mushrooms 50g (sliced)
Bean sprouts 80g
Soy sauce 1 tbsp
Salt to taste
White pepper powder to taste
Sesame oil a little
Cooking oil 1 tbsp
Instructions:
1.Prepare ingredients:
Cook the noodles until about 80% done, rinse with cold water and drain. Julienne the carrot, slice the green bell pepper, and slice the mushrooms.
2.Stir-fry vegetables:
Heat oil in a pan, add mushrooms first and stir-fry until fragrant, then add carrot and green bell pepper and cook for about 1 minute.
3.Add bean sprouts:
Add the bean sprouts and stir-fry for about 30 seconds while keeping them crisp.
4.Add noodles and season:
Add the noodles, soy sauce, salt, and white pepper powder. Stir-fry over high heat until everything is evenly mixed.
5.Finish and serve:
Drizzle a little sesame oil, toss well, turn off the heat, and serve immediately.
