时间：01/03/2026 01/04/2026
地点：星海禅修中心
主讲：净真
每周一素
清炒西兰花木耳
简介：
这是一道清淡爽口的斋食家常菜，西兰花脆嫩清香，木耳爽滑润口，少调味快炒即可突出食材本味。
材料：
西兰花 250克（掰成小朵）
干木耳 10克（泡发后撕小朵）
盐 适量
白胡椒粉 适量
食用油 1汤匙
做法：
1.准备食材：
西兰花洗净掰成小朵，木耳提前泡发洗净，撕成适口大小，沥干备用。
2.焯水定色：
锅中烧开水，加入少量盐和几滴油，放入西兰花焯水约40秒，再加入木耳焯10秒，捞出沥干。
3.热锅快炒：
热锅加油，中火放入西兰花和木耳，快速翻炒约40秒。
4.调味入味：
加入适量盐和白胡椒粉，翻炒均匀。
5.完成装盘：
食材断生、颜色翠绿后关火，盛出即可享用。
Date: 01/03/2026 01/04/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Stir-Fried Broccoli with Black Fungus
Summary:
This is a light and wholesome vegetarian dish, combining crisp broccoli and tender black fungus, simply stir-fried to preserve their natural flavors.
Ingredients:
Broccoli 250g (cut into florets)
Dried black fungus 10g (soaked and torn into pieces)
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Instructions:
1.Prepare ingredients:
Wash and cut the broccoli into florets. Soak the black fungus until soft, rinse, tear into bite-sized pieces, and drain.
2.Blanch briefly:
Bring a pot of water to a boil, add a little salt and oil. Blanch the broccoli for about 40 seconds, then add the black fungus for 10 seconds. Drain well.
3.Quick stir-fry:
Heat oil in a pan over medium heat, add broccoli and black fungus, and stir-fry for about 40 seconds.
4.Season:
Add salt and white pepper powder, stirring evenly.
5.Finish and serve:
Once the vegetables are just tender and vibrant, turn off the heat and serve immediately.
