Buddha's Delight (Jai) Recipe Recipe

Name: Buddha's Delight (Jai) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. vegetable broth; 2 Tbsp. soy sauce; 2 tsp dark sesame oil; 1 1/2 tsp sugar; 1/2 tsp salt; 1/4 tsp grnd white pepper; 8 x Chinese dry mushrooms; 2 ounce dry bean thread noodles broken into 4-inch pcs; 1 1/2 Tbsp. vegetable oil; 3 x scallions cut into 1-inch pcs (white and light green parts); 1 sm garlic clove, chopped; 1 tsp grated fresh ginger; 1 med carrot thinly sliced on diagonal; 1/2 c. canned sliced water chestnuts; 1/2 c. canned bamboo shoots, julienned; 15 ounce canned baby corn, liquid removed; 8 ounce snow peas, strings removed; 8 ounce Chinese cabbage, (Napa) (1/4 small head) cut into 2 x 1-inch pcs; 8 ounce hard tofu, liquid removed and cut into 1-inch cubes

Servings: persons

2/3 c. vegetable broth
2 Tbsp. soy sauce
2 tsp dark sesame oil
1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp grnd white pepper
8 x Chinese dry mushrooms
2 ounce dry bean thread noodles broken into 4-inch pcs
1 1/2 Tbsp. vegetable oil
3 x scallions cut into 1-inch pcs (white and light green parts)
1 sm garlic clove, chopped
1 tsp grated fresh ginger
1 med carrot thinly sliced on diagonal
1/2 c. canned sliced water chestnuts
1/2 c. canned bamboo shoots, julienned
15 ounce canned baby corn, liquid removed
8 ounce snow peas, strings removed
8 ounce Chinese cabbage, (Napa) (1/4 small head) cut into 2 x 1-inch pcs
8 ounce hard tofu, liquid removed and cut into 1-inch cubes

1
6 SERVINGS DAIRY-FREE
2
In keeping with the Buddhist tradition of cleansing the body with only vegetables, Jai must be eaten on New Year's Day.
3
The dish has been eaten in one form or possibly another for hundreds of years.
4
It contains 28 different ingredients, including dry black moss, dry bean curd and ginkgo nuts, but this simplified version is just as good and much easier to prepare.
5
Make sauce: In small bowl, mix all sauce Ingredients.
6
Set aside.
7
In medium bowl, soak mushrooms in 1/2 c. cool water till softened, about 30 min.
8
In another bowl, soak noodles in warm (not boiling) water to cover 5 min.
9
Drain mushrooms and squeeze dry (reserve soaking water to use in soups).
10
Cut off and throw away stems; thinly slice caps and set aside.
11
Drain noodles and set aside.
12
In wok or possibly large deep skillet, heat vegetable oil over high heat.
13
Add in mushrooms, scallions, garlic and ginger and stir-fry 1 minute.
14
Add in carrot, water chestnuts, bamboo shoots, baby corn, snow peas and cabbage and stir-fry 2 min.
15
Add in sauce, cover and cook 5 min.
16
Gently stir in noodles and tofu till well coated.
17
Reduce heat to low, cover and cook till most of the sauce is absorbed, about 15 min.
18
Serve at once.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2/3 c. vegetable broth, 2 Tbsp. soy sauce, 2 tsp dark sesame oil, 1 1/2 tsp sugar, and more.

Yes, Buddha's Delight (Jai) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buddha's Delight (Jai) Recipe

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