Description
Buddha’s Delight (Jai) is a savory vegetarian stew filled with rich flavors and vibrant textures, perfect for any meal.
Ingredients
Scale
- 1 cup dried lily flowers
- 1 cup dried shiitake mushrooms
- 1 cup dried wood ear mushrooms
- 100 grams mung bean vermicelli noodles
- 3 tablespoons light soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons peanut oil
- 2 tablespoons green onions (chopped)
- 1 tablespoon minced ginger
- 1 medium carrot (sliced)
- 200 grams deep fried tofu puffs
- 200 grams baby bok choy
- 200 grams napa cabbage
- 100 grams bamboo shoots
Instructions
- Soak the dried ingredients by placing each into separate bowls filled with boiling water. Let them sit for 20 minutes until soft and pliable, enhancing their flavors.
- Prepare the lily flowers by removing any tough ends. If they’re long, cut them in half, then drain and set aside while measuring out 3/4 cup of the soaking water for later use.
- Squeeze the shiitake mushrooms to remove excess water, slice them in half, and mix 1/4 cup of their soaking water with the lily flower soaking water for extra flavor.
- Chop the rehydrated wood ear mushrooms into small, bite-sized pieces to blend seamlessly with the other ingredients.
- Soak mung bean vermicelli noodles in boiling water for 3 to 5 minutes or until tender, following package instructions. Drain and set aside for incorporation later.
- Mix the sauce ingredients in a medium bowl until well combined to create a flavorful base for the stir-fry, then set aside.
- Combine cornstarch and water in a small bowl, creating a slurry that will help thicken the sauce later—set this aside as well.
- Heat peanut oil in a large skillet or Dutch oven over medium-high heat. Add ginger and green onions, sautéing until fragrant, about 30 seconds.
- Add sliced carrot, lily flowers, and shiitake mushrooms, stirring to cook for 1 minute until vibrant and slightly softened.
- Incorporate bamboo shoots and wood ear mushrooms, stirring for another minute to combine and infuse the flavors.
- Stir in the fried tofu and pour in the mixed sauce. Add the napa cabbage and bok choy, cover, and cook over medium heat for 3 to 5 minutes, stirring occasionally to ensure even cooking.
- Add the drained vermicelli noodles to the pan, gently allowing them to soak in the sauce for about 30 seconds for maximum flavor absorption.
- Thicken the dish by stirring the cornstarch slurry again and pouring it into the pan, mixing until the sauce achieves a lovely silky consistency. Transfer the dish to a large platter and enjoy hot!
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg