Buddha's Delight (Jai)

Name: Buddha's Delight (Jai)
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 15
Cuisine: Global
Ingredients: 454 grams baby bok choy or baby bok choy hearts, washed and dried; 454 grams baby carrots; 425 grams baby corn, drained; 198 grams fresh boiled bamboo shoots, sliced crosswise 1/4 inch thick; 170 grams dried bean curd sticks; 158 milliliters 1/2 ounce dried black fungus, also known as cloud ear or wood ear (about or 4 ounces fresh); 1 inches thick by 1/2-inch-long) slices peeled fresh ginger, smashed with the side of a chefs knife to flatten slightly; 15 servings Granulated sugar; 28 grams dried black moss; 15 servings Kosher salt; 142 grams fried gluten balls (about 18); 907 grams medium napa cabbage (about; 237 milliliters ounces shelled fresh or canned and drained ginkgo nuts (about; 57 grams dried black shiitake mushrooms (about 15 medium); 227 grams snow peas; 15 servings Soy sauce; 850 grams straw mushrooms, drained, liquid reserved; 227 grams deep-fried tofu squares; 177 milliliters vegetable oil; 567 grams bamboo shoot halves in water, drained and sliced crosswise 1/4 inch thick; 473 milliliters 1/2 ounces dried lily buds (about

You can never have too many hor d'oeuvre recipes, so give Buddha's Delight (Jai) a try. Watching your figure? This gluten free and dairy free recipe has 334 calories, 12g of protein, and 20g of fat per serving. This recipe serves 15. This recipe covers 18% of your daily requirements of vitamins and minerals. 36 people found this recipe to be scrumptious and satisfying. A mixture of soy sauce, vegetable oil, bean curd sticks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 8 hours.

Instructions

For soaking the dried ingredients:1

Place the dried shiitake mushrooms in a medium bowl, cover with 3 cups of warm water, and soak until softened, at least 5 hours or overnight.2

Ingredients you will need

Dried Shiitake Mushrooms

Water

Equipment you will use

Bowl

Place the dried bean curd sticks and dried lily buds in separate large bowls, cover each with warm water, and let sit for 1 hour to soften, making sure they are submerged in the water and breaking up any lily buds that are sticking together.3

Ingredients you will need

Tofu

Water

Equipment you will use

Bowl

Place the dried black moss and the dried black fungus in separate medium bowls. Cover each with warm water and let sit for 1 hour to soften, making sure they are submerged in the water.4Bring 8 cups of water to a boil in a large 12-quart stockpot with a tightfitting lid.

Ingredients you will need

Water

Equipment you will use

Pot

Bowl

Remove from heat, add the deep-fried tofu and gluten balls, and submerge them by placing a small plate on top.

Ingredients you will need

Tofu

Let sit 15 minutes to remove some of the oil from the tofu and gluten balls.For preparing the soaked ingredients:1Using a slotted spoon, transfer the shiitake mushrooms to a cutting board, being careful not to disturb the gritty sediment on the bottom of the bowl. Trim off the tough stems and cut each mushroom in half; set aside. Slowly pour 2 cups of the soaking liquid into a measuring cup, leaving the sediment behind; set aside. Discard the remaining liquid and sediment.2

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Tofu

Cooking Oil

Equipment you will use

Cutting Board

Measuring Cup

Slotted Spoon

Bowl

Drain the bean curd sticks and cut crosswise into 1-1/2-inch pieces; set aside.3

Ingredients you will need

Tofu

Drain the lily buds and tie a knot in the middle of each; set aside.4

Drain the moss, place in a medium bowl, add 1 teaspoon of the vegetable oil and a large pinch of salt, and toss to combine; set aside.5

Ingredients you will need

Vegetable Oil

Salt

Equipment you will use

Bowl

Drain the black fungus; set aside.6

Drain the tofu and gluten balls from the stockpot; clean the stockpot and set it aside. When the tofu and gluten balls are cool enough to handle, gently squeeze out some of the excess liquid; set aside.For cooking the jai:1Set the stockpot on the stovetop.2

Ingredients you will need

Tofu

Equipment you will use

Pot

Stove

Heat a 14-inch wok over high heat until hot.

Equipment you will use

Wok

Drizzle in 1 tablespoon of the oil around the perimeter of the wok and add the shiitake and straw mushrooms in an even layer. Season with a large pinch of salt and a small pinch of sugar and, using a metal spatula, stir-fry until the mushrooms are fragrant and begin to soften, about 2 minutes.

Ingredients you will need

Straw Mushrooms

Mushrooms

Sugar

Salt

Cooking Oil

Equipment you will use

Spatula

Drinking Straws

Wok

Transfer to the stockpot.3One ingredient at a time, using 1 tablespoon of oil for each and seasoning with salt and sugar, stir-fry the bean curd sticks, moss, baby corn, and ginkgo nuts until softened slightly, about 1 to 2 minutes.

Ingredients you will need

Baby Corn

Tofu

Seasoning

Sugar

Nuts

Salt

Cooking Oil

Equipment you will use

Pot

Transfer each batch to the stockpot.4Using 1 tablespoon of the oil and seasoning with salt and sugar, stir-fry the tofu and gluten balls together until fragrant, about 2 minutes.

Ingredients you will need

Seasoning

Sugar

Salt

Tofu

Cooking Oil

Equipment you will use

Pot

Transfer to the stockpot.5Using 1 tablespoon of the oil and seasoning with salt and sugar, stir-fry the canned and fresh bamboo shoots together until heated through, about 2 minutes.

Ingredients you will need

Bamboo Shoots

Seasoning

Sugar

Salt

Cooking Oil

Equipment you will use

Pot

Transfer to the stockpot.6Stir the ingredients in the stockpot together until thoroughly combined.

Equipment you will use

Pot

Add the reserved mushroom soaking liquid, canned mushroom liquid, and enough water to just cover the ingredients. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.7Meanwhile, cut the napa cabbage in half lengthwise, then cut crosswise into 1-inch pieces, discarding the core; set aside. Trim the ends off the bok choy and cut into 2-inch pieces (no need to cut if youre using baby bok choy hearts); set aside.8

Ingredients you will need

Bok Choy

Napa Cabbage

Mushrooms

Water

Heat the wok over high heat until hot.

Equipment you will use

Wok

Drizzle in 1 tablespoon of the oil around the perimeter and add the reserved cabbage and ginger. Season with a large pinch of salt and a small pinch of sugar and stir-fry until the cabbage just starts to wilt, about 2 minutes.

Ingredients you will need

Cabbage

Ginger

Sugar

Salt

Cooking Oil

Transfer to the stockpot.9

Equipment you will use

Pot

Drizzle in 1 tablespoon of the oil around the perimeter of the wok and add the bok choy. Season with a large pinch of salt and a small pinch of sugar and stir-fry until the bok choy just starts to wilt, about 2 minutes.

Ingredients you will need

Bok Choy

Sugar

Salt

Cooking Oil

Equipment you will use

Wok

Transfer to the stockpot.10One at a time, using 1 tablespoon of oil for each and seasoning with salt and sugar, stir-fry the carrots, black fungus, and lily buds until coated in oil, about 1 minute.

Ingredients you will need

Seasoning

Carrot

Sugar

Salt

Cooking Oil

Equipment you will use

Pot

Transfer each batch to the stockpot.11Stir the jai together to thoroughly combine.

Equipment you will use

Pot

Add enough water to just cover the ingredients and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, until all the ingredients are cooked through and tender, about 1 to 1 1/2 hours. Stir in the snow peas. Taste and season with salt and soy sauce as needed. If you choose, serve with steamed rice.

Ingredients you will need

Cooked Rice