时间：08/01/2026 08/02/2026
地点：星河禅修中心
主讲：黄云全
每周一素
金针菇拌菠菜
简介：
这是一道清爽鲜嫩、营养丰富的斋食凉拌菜，金针菇的嫩滑与菠菜的清香完美融合，简单开胃。
材料：
金针菇 150克（去根洗净）
菠菜 200克（洗净切段）
红椒 30克（切丝）
生抽 1汤匙
香醋 1汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
香油 1汤匙
熟白芝麻 适量
做法：
1.准备食材：
金针菇去根洗净，菠菜洗净切段，红椒切丝备用。
2.焯水处理：
锅中加水烧开，放入金针菇焯水30秒捞出，再放入菠菜焯水30秒，捞出过凉水沥干。
3.调制酱汁：
碗中加入生抽、香醋、素蚝油、盐、白胡椒粉和香油，搅拌均匀成调味汁。
4.拌匀食材：
将焯好的金针菇、菠菜和红椒丝放入大碗中，倒入调味汁拌匀。
5.完成装盘：
撒上熟白芝麻，拌匀后装盘，即可享用，清爽开胃又健康。
Date: 08/01/2026 08/02/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Enoki Mushroom and Spinach Salad
Summary：
This is a light and refreshing vegetarian salad, where tender enoki mushrooms and fresh spinach combine with a tangy and savory dressing.
Ingredients：
Enoki mushrooms 150g (trimmed and rinsed)
Spinach 200g (washed and cut into sections)
Red bell pepper 30g (sliced)
Soy sauce 1 tbsp
Rice vinegar 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Sesame oil 1 tbsp
Toasted white sesame seeds to garnish
Instructions：
1.Prepare ingredients:
Trim and rinse enoki mushrooms. Wash and cut spinach into sections. Slice red bell pepper.
2.Blanch vegetables:
Bring water to a boil. Blanch enoki mushrooms for 30 seconds, remove, then blanch spinach for 30 seconds and drain both well under cold water.
3.Make dressing:
In a bowl, combine soy sauce, rice vinegar, vegetarian oyster sauce, salt, white pepper powder, and sesame oil. Mix well.
4.Combine and toss:
Place enoki mushrooms, spinach, and red bell pepper in a mixing bowl. Pour in the dressing and toss evenly.
5.Finish and serve:
Sprinkle with toasted sesame seeds and serve immediately as a refreshing salad.
