Buddha’s Delight (Jai)

Buddha’s Delight (Jai)
Photo by www.chow.com


  • "Steamed white rice":/recipes/27496, for serving (optional)
  • Soy sauce
  • 8 ounces snow peas
  • 1 pound baby carrots
  • 3 (¼-inch-thick by ½-inch-long) slices peeled fresh ginger, smashed with the side of a chef's knife to flatten slightly
  • 1 pound baby "bok choy":http://www.chow.com/ingredients/113 or baby bok choy hearts, washed and dried
  • 1 medium napa cabbage (about 2 pounds)
  • + 15 more ingredients
    • 7 ounces fresh boiled bamboo shoots, sliced crosswise ¼ inch thick
    • 1 (20-ounce) can bamboo shoot halves in water, drained and sliced crosswise ¼ inch thick
    • 7 ounces shelled fresh or canned and drained ginkgo nuts (about 1 cup)
    • 1 (15-ounce) can baby corn, drained
    • Granulated sugar
    • 2 (15-ounce) cans straw mushrooms, drained, liquid reserved
    • Kosher salt
    • ¾ cup plus 1 teaspoon vegetable oil
    • 5 ounces fried gluten balls (about 18)
    • 8 ounces deep-fried tofu squares
    • ½ ounce dried black fungus, also known as cloud ear or wood ear (about 2/3 cup or 4 ounces fresh)
    • 1 ounce dried black moss
    • 3 ½ ounces dried lily buds (about 2 cups)
    • 6 ounces dried bean curd sticks
    • 2 ounces dried black shiitake mushrooms (about 15 medium)

For soaking the dried ingredients: 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. Place the dried bean curd sticks and dried lily buds in separate large bowls, cover each with warm water, and let ...

View full recipe at Chow


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