Buddha’s Delight (Jai, Chinese Vegetarian Stew) | Omnivore's Cookbook

An epic vegetable stew that features colorful vegetables, tender vermicelli noodles and fried tofu braised to perfection in a savory earthy sauce. Recipe ➡︎ http://omnivorescookbook.com/recipes/buddhas-delight

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

Dried ingredients

25 g (about 1/2 cup) dried lily flowers
25 g (8 medium) dried shiitake mushrooms
10 g (2 tablespoons) dried wood ear mushrooms
40 g (1 small bundle) mung bean vermicelli noodles (yield about 1 cup once rehydrated), or other types of vermicelli noodles

Sauce
2 tablespoons light soy sauce
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 tablespoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon salt (use 1/4 teaspoon salt if you do not plan to serve the dish with rice)
1 cup re-hydrating water from the lily flower and mushroom
1 teaspoon sesame oil

Slurry
1 teaspoon cornstarch
1 tablespoon water

Stir fry
2 tablespoons peanut oil (or vegetable oil)
4 green onion, chopped
1 tablespoon minced ginger
1 carrot, sliced
10 pieces deep fried tofu puffs, halved
4 heads baby bok choy, quartered
230 g (4 cups) chopped napa cabbage
1/2 cup sliced bamboo shoots

Check out more cooking notes at ➡︎ http://omnivorescookbook.com/recipes/buddhas-delight

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