时间：09/19/2026 09/20/2026
地点：星河禅修中心
主讲：黄云全
每周一素
什锦炒年糕
简介：
这是一道软糯Q弹、鲜香爽口的斋食炒年糕，搭配多种时蔬和调味，口感丰富，色香味俱全。
材料：
年糕片 300克（年糕条或年糕片均可）
胡萝卜 50克（切丝）
香菇 50克（切片）
青椒 50克（切丝）
红椒 50克（切丝）
娃娃菜 100克（切段）
生抽 1.5汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
清水 适量
做法：
1.准备食材：
年糕提前泡软或焯水备用，胡萝卜、青椒、红椒切丝，香菇切片，娃娃菜切段。
2.炒香蔬菜：
热锅加油，放入胡萝卜、香菇、青椒、红椒炒至微微断生。
3.加入年糕和调味料：
倒入年糕片翻炒均匀，加入生抽、素蚝油、盐和白胡椒粉。
4.加水焖煮：
加少量清水，盖盖焖煮2-3分钟至年糕软糯并充分吸收汤汁。
5.完成装盘：
放入娃娃菜段翻炒均匀，炒至娃娃菜断生，盛出装盘即可享用。
Date: 09/19/2026 09/20/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Stir-fried Assorted Rice Cakes
Summary：
This is a chewy and flavorful vegetarian stir-fried rice cake dish, combining soft rice cakes with assorted vegetables for a colorful and satisfying meal.
Ingredients：
Rice cakes 300g (sliced or in strips)
Carrot 50g (julienned)
Shiitake mushrooms 50g (sliced)
Green bell pepper 50g (sliced)
Red bell pepper 50g (sliced)
Baby bok choy 100g (cut into sections)
Soy sauce 1.5 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Water as needed
Instructions：
1.Prepare ingredients:
Soak or blanch rice cakes until softened. Julienne carrots and bell peppers, slice shiitake mushrooms, and cut baby bok choy into sections.
2.Stir-fry vegetables:
Heat oil in a pan, stir-fry carrots, shiitake mushrooms, green and red peppers until slightly softened.
3.Add rice cakes and seasonings:
Add rice cakes, soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Stir well to coat.
4.Simmer:
Add a small amount of water, cover, and simmer for 2-3 minutes until rice cakes are tender and fully absorb the flavors.
5.Finish and serve:
Add baby bok choy, stir-fry briefly until tender, then serve hot.
