Buddha’s Delight (aka Jai)
Totally vegan and totally delicious!
I am addicted to jai, a totally vegan Chinese dish that’s traditionally eaten by vegetarian monks, but has grown in popularity as it is usually served on the first day of the Chinese New Year.
And while I love this dish, it can be intimidating to prepare as it consists of many ingredients — some of which can be challenging to find. Each ingredient has a particular auspicious significance, in the hopes of bringing health, happiness and prosperity throughout the year,
Once (or in my case, maybe twice) a year, it’s worth to seek out the various ingredients to make jai. Just be prepared to share it or you’ll be enjoying it for a while.
Ready to be devoured.
Buddha’s Delight (Lo Han Jai)
Adapted from thewoksoflife.com
Serves: 8-10 | Prep Time: 1 hour, plus soaking time | Cook Time: 30 minutes
Ingredients:
2 tablespoons canola oil
3 slices fresh ginger (smashed)
8 small dried shiitake mushrooms (soaked in warm water, drained and sliced in ½” pieces)
½ cup dried wood ears (soaked in warm water; drained and sliced into ¼” thick strips; yields about 1 cup)
¼ cup dried lily buds (soaked in warm water with the tips cut off; drained)
¼ cup dried black sea moss (soaked in warm water and drained)
2 tablespoons Shaoxing wine
3 cups Napa cabbage (cut into 2-inch pieces)
2 cups fried tofu puffs
1 cup fresh bamboo shoots (sliced ¼” thick lengthwise)
5 dried bean curd sticks; aka yuba (soaked in warm water, drained and cut into 2” pieces)
1 15-ounce can baby corn (rinsed, drained and cut in 1” pieces)
1 8-ounce can sliced water chestnuts (rinsed and drained)
2 10-ounce cans marinated wheat gluten (do not drain; available in Chinese markets)
2 tablespoons toasted sesame oil
4 tablespoons soy sauce
2 tablespoons sugar (I used agave syrup)
1-½ cups water or vegetable stock (I used water mixed with 2 packets of konbu dashi powder)
1 small bundle mung bean noodles (soaked in warm water, drained and cut into shorter pieces with kitchen shears)
1½ cups snow peas
Method:
Heat a wok (or large skillet) over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without letting it burn. Add the garlic, the white portions of the leeks (reserve to green portion for later), mushrooms, wood ears, and lily flowers. Stir fry for 2-3 minutes. Add the Shaoxing wine and stir fry for another minute.
Next, add the fried tofu puffs, bamboo shoots and soy bean sticks, and crank up the heat as high as it will go. Stir-fry for 2 minutes.
Stir in the baby corn, water chestnuts and wheat gluten and cook for another 2 to 3 minutes.
Add the remaining green portion of the leeks, sesame oil, soy sauce, sugar and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
Uncover the wok and turn the heat back up to high. Add the napa cabbage, snow peas and mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Transfer to a large bowl and serve with steamed rice!
Gung Hey Fat Choi! Happy Chinese New Year!