Buddha’s Delight (Jai)

Ingredients

• "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 ...

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