时间：11/21/2026 11/22/2026
地点：星河禅修中心
主讲：陈双双
每周一素
干锅土豆片
简介：
这是一道外焦里糯、香辣入味的斋食风味菜，土豆片经过煎炒与调味，带有干锅特有的香气。
材料：
土豆 300克（去皮切薄片）
青椒 50克（切丝）
红椒 50克（切丝）
香菇 50克（切片）
生抽 1.5汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
辣椒粉 适量（可选）
食用油 2汤匙
清水 适量
做法：
1.准备食材：
土豆去皮切片，青椒、红椒切丝，香菇切片备用。
2.煎土豆片：
平底锅加1汤匙油，放入土豆片，两面煎至金黄微焦，盛出备用。
3.炒蔬菜：
锅中再加1汤匙油，放入香菇、青椒、红椒丝翻炒至微微断生。
4.调味收汁：
加入土豆片、生抽、素蚝油、盐、白胡椒粉和适量辣椒粉翻炒均匀，加入少量清水，盖锅焖1-2分钟。
5.完成装盘：
收汁至浓稠，盛入干锅中加热上桌，香辣带脆，外焦里糯。
Date: 11/21/2026 11/22/2026
Location: Star River Meditation Center
Teacher: Shuangshuang Chen
Weekly Buddhist Cuisine Menu
Dry Pot Potato Slices
Summary：
This is a crispy-on-the-outside, tender-on-the-inside vegetarian dish, where potato slices are pan-fried and tossed with vegetables and bold seasonings for a fragrant, spicy flavor.
Ingredients：
Potatoes 300g (peeled and sliced)
Green bell pepper 50g (sliced)
Red bell pepper 50g (sliced)
Shiitake mushrooms 50g (sliced)
Soy sauce 1.5 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Chili powder (optional)
Cooking oil 2 tbsp
Water as needed
Instructions：
1.Prepare ingredients：
Peel and slice the potatoes, and slice the green pepper, red pepper, and shiitake mushrooms.
2.Pan-fry potatoes：
Heat 1 tablespoon of oil in a pan, pan-fry the potato slices until both sides are golden and crispy. Set aside.
3.Stir-fry vegetables：
In the same pan, add 1 tablespoon of oil, and stir-fry shiitake mushrooms, green pepper, and red pepper until just tender.
4.Season and simmer：
Add the potato slices back to the pan, season with soy sauce, vegetarian oyster sauce, salt, white pepper powder, and chili powder if using. Add a small amount of water, cover, and simmer for 1-2 minutes.
5.Serve：
Cook until the sauce thickens, then transfer to a dry pot or serving dish. Serve hot, enjoying the crispy edges and soft interior.
