Buddha’s Delight

Buddha’s Delight, also known as Jai, is a staple in Chinese Buddhist cuisine with a history that goes back centuries. It’s something my Grandma cooked like clockwork on the first day of the new year, and also for any special occasion. I have such vivid memories of the family sitting at her dining table eating bowls of the delicious vegetarian stew over hot steamed jasmine rice. While Grandma would make Jai as a part of a larger meal, the dish is hearty enough to be a stand-alone dish for an easy healthy meal. Truthfully, a lot of these ingredients can only be found at your local Chinese or Asian market but taking the time to seek them out will be worth it and will also be what takes the longest. Once the dried ingredients (which can be stored in the pantry for a very long time) are rehydrated in hot water, the dish comes together in a large wok or pan very quickly. My Grandma made Jai with this particular set of ingredients (and you KNOW I gotta follow Grandma’s recipe!) but you can very easily customize it with the addition of fresh bok choy, bean sprouts, firm tofu or any other vegetarian ingredient you like.

Peter Som Buddha's Delight Jai

Serves 6

INGREDIENTS

1 bundle (approximately 1.5 oz) mung bean thread vermicelli noodles
½ cup dried black fungus (aka wood ear mushroom)
10 dried shiitake mushrooms
10 dried Chinese mushrooms
⅓ cup dried lily flower stems
¼ cup black moss (fat choy)
2 dried bean curd sticks
12 canned whole baby corn, drained and rinsed
½ cup canned bamboo shoots, drained and thinly sliced (approximately 1½ shoots)
2 cups napa cabbage, torn into pieces
½ cup white fermented bean curd
1 tbsp grapeseed oil or other neutral oil
1 tbsp ginger, sliced
2 scallions, thinly sliced, plus more for garnish
2 tbsp Shaoxing rice wine
2 tbsp soy sauce
2 tsp sugar
2 tsp toasted sesame oil

METHOD

Soak mushrooms, bean curd sticks, lily flower stems, black fungus, separately in small bowls for 20 minutes with warm water to rehydrate. Soak noodles for 1 minute to rehydrate. Cut bean threads into 2” pieces. Cut lily flower stems in half. Reserve ¾ cup of soaking water and set aside.

In a large skillet or wok over medium high heat, add grapeseed oil along with ginger and scallion and stir 15-20 seconds. Add mushrooms, black fungus, lily flowers stems, and black moss (separate and distribute the black moss around the skillet as you add) and stir to combine for 1 minute. Add Shaoxing wine and cook for another minute.

Turn heat to high and add napa cabbage, bean thread, baby corn and bamboos shoots and stir fry 1 minute. Add sesame oil, soy sauce, sugar and reserved soaking water, cover and reduce heat to medium low, and cook for 5 minutes, stirring occasionally.

Uncover and turn heat back to high. Add mung bean noodles and fermented bean curd and stir until liquid is mostly absorbed.

To serve, transfer to a serving platter and garnish with green onion and cilantro. Serve with steamed jasmine rice.

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