Buddha’s Delight, also known as Jai, is a traditional Chinese vegetarian stew often enjoyed during Chinese New Year and other festive occasions. This hearty and nutritious dish combines a variety of vegetables, mushrooms, and tofu, simmered in a savory sauce that brings out a depth of flavors. Perfect for vegetarians and vegans, this dish is a celebration of wholesome ingredients and vibrant tastes.
Ingredients
- Dried Ingredients:
- 25 g (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
- 1/4 teaspoon salt
- 1 cup soaking water from the lily flower and mushroom (*Footnote 2)
- 1 teaspoon sesame oil
- Slurry:
- 1 teaspoon cornstarch
- 1 tablespoon water
- Stir Fry:
- 2 tablespoons peanut oil (or vegetable oil)
- 4 green onions, 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) napa cabbage, chopped
- 1/2 cup bamboo shoots, sliced
Instructions
- Rehydrate Dried Ingredients:
- Place the dried lily flowers, shiitake mushrooms, and wood ear mushrooms in separate bowls. Cover each with warm water and soak until rehydrated (about 30 minutes). After rehydrating, drain the mushrooms and squeeze out any excess water. Set aside 1 cup of the soaking liquid for the sauce. Slice the shiitake mushrooms into halves or quarters.
- Soak the mung bean vermicelli noodles in warm water until soft, then drain and set aside.
- Prepare the Sauce:
- In a small bowl, combine the light soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, salt, reserved soaking water, and sesame oil. Mix well and set aside.
- Make the Slurry:
- In a separate small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set aside.
- Stir-Fry the Aromatics:
- Heat the peanut oil in a large wok or skillet over medium-high heat. Add the chopped green onions and minced ginger, and stir-fry until fragrant, about 1-2 minutes.
- Add Vegetables and Tofu:
- Add the sliced carrot and stir-fry for 2-3 minutes until slightly softened.
- Add the halved tofu puffs, quartered baby bok choy, chopped napa cabbage, sliced bamboo shoots, rehydrated lily flowers, shiitake mushrooms, and wood ear mushrooms. Stir-fry for another 3-5 minutes, until the vegetables are tender-crisp.
- Combine with Sauce:
- Pour the prepared sauce over the vegetable mixture and bring to a boil. Reduce the heat and simmer for 5-10 minutes, allowing the flavors to meld together.
- Thicken the Sauce:
- Stir the cornstarch slurry into the simmering stew and cook for an additional 2-3 minutes, until the sauce thickens.
- Add Vermicelli Noodles:
- Finally, add the soaked vermicelli noodles to the wok, tossing to combine and heat through.
- Serve:
- Transfer the Buddha’s Delight to a serving dish and enjoy hot, either on its own or with a side of steamed rice.
Conclusion
Buddha’s Delight (Jai) is a beautifully diverse and flavorful vegetarian stew that showcases the richness of Chinese cuisine. Packed with a variety of vegetables, mushrooms, and tofu, this dish is both nourishing and satisfying. Its vibrant flavors and wholesome ingredients make it perfect for celebrations and everyday meals alike. Enjoy the comforting and nutritious experience of Buddha’s Delight, and share it with family and friends for a truly delightful dining experience.